FIRST ON THE DAILY SIGNAL—The Department of Education paused involuntary collection of defaulted student loans, but Secretary of Education Linda McMahon told The Daily Signal the process will restart “sooner rather than later.” McMahon said the department delayed the plan to garnish wages from defaulted borrowers in order to create time to make people aware of their options. Why did the Education Department pause involuntary collection of student loans? @EDSecMcMahon said the department delayed the plan to garnish wages from defaulted borrowers to give more time to make people aware of their options.Involuntary collections will resume "sooner… pic.twitter.com/9Ps0HQ0x10— Elizabeth Troutman Mitchell (@TheElizMitchell) January 21, 2026 “Now as the One, Big, Beautiful Bill has been passed,” she said, “and there are different options we wanna make sure that as we continue to reform this repayment plan, which was an unmitigated disaster under the Biden administration…then all of these different ways to pay came into play, [and] people just stopped paying.” “They didn’t know what they were supposed to do or not supposed to do,” she continued. “So we wanna take some time to make sure that the options are very clear under the one big beautiful Bill, two primary options, and one is to tie it very closely to an income directed payment plan.” The department announced last week it would delay the implementation of involuntary collections on federal student loans, including Administrative Wage Garnishment and the Treasury Offset Program. In December, the agency said it would start garnishing wages beginning the week of Jan. 7. The options for loan repayment will be made more clear through communication, McMahon said. “We wanna make sure they’re clear, that those who are participating understand exactly what’s expected of them and that it’ll move forward,” she said. When asked when involuntary collections will resume, McMahon said it’ll depend on “how quickly we can get the payment plans in place.” “It’s not that we’re starting today,” she added. “We have been working on these for a good while. So I expect that we’ll have them in place sooner rather than later.” The post EXCLUSIVE: Linda McMahon Explains Why Department Paused Involuntary Student Loan Collection appeared first on The Daily Signal.

Come learn how to make homemade sauerkraut with our easy step-by-step recipe. It’s tangy, delicious, and full of gut-healthy probiotics! This simple method is perfect for beginners and only requires two ingredients: cabbage and salt. The result is a classic sauerkraut that compliments a wide variety of meals. Sauerkraut is one of my favorite fermented foods (which is saying a lot) and an awesome way to preserve homegrown cabbage from the garden. We love to eat it alongside sandwiches, eggs, potatoes, sautéed veggies and more. I hope you enjoy this simple recipe as much as we do! Note: This post was originally published in April 2019 but significantly updated since. Caraflex is one of my favorite cabbage varieties to grow. It’s exceptionally tender and has a fun conical shape! What is Sauerkraut? Sauerkraut is a German term that literally means “sour cabbage“. While popularized by Germany, fermented cabbage has been made around the world for centuries, originating in China over 2000 years ago. When shredded cabbage is mixed with 1.5%-2.5% salt and allowed to ferment for many weeks (to months) at room temperature, it softens, releases its natural juices, and becomes increasingly sour in flavor. The combination of salt, beneficial bacteria, and acid produced during the lacto-fermentation process safely preserves it by lowering the pH. In all my years making sauerkraut, I’ve experimented with numerous spices and flavors combinations: curry kraut with turmeric and ginger, pickle-style with dill and garlic… Heck, I even added apples to a batch once! But to be honest, nothing quite beats a traditional, simple salted cabbage sauerkraut like this recipe. The Best Cabbage to Make Sauerkraut You can make sauerkraut using either red or green cabbage, or even a mix of both. Either way, be sure to choose a cabbage that is fresh, tender, organic, and relatively blemish-free. In my experience, green cabbage will yield a more tender and juicy sauerkraut while purple cabbage can stay more crunchy and crisp – which isn’t necessarily a bad or good thing, it just depends on your preference. Personally, I like to make green sauerkraut the most, or at least half green cabbage and half red. But purple cabbage does create a super beautiful bright-pink colored sauerkraut that is also higher in antioxidants! A batch of sauerkraut I made with half purple and half green cabbage, using this same recipe. So pretty! RELATED: If you enjoy this recipe, don’t miss our delicious tangy coleslaw recipe, fermented hot sauce recipe, lacto-fermented pickles (cucumbers) or this guide on how to grow cabbage! Ingredients 2 pounds of fresh tender cabbage, weighed after shredding or finely chopping (so start with a cabbage that weighs slightly more). It’s best to make sauerkraut with organic cabbage since non-organic produce is treated with chemicals that can interfere with the fermentation process. 4 teaspoons of salt (1 Tbsp + 1 tsp). Sea salt, pickling salt or other kosher salt is best for fermenting vegetables. (Avoid using iodized table salt.) We like to use Redmond real salt or Celtic grey sea salt. To scale this recipe up or down, simply keep the same ratio of salt-to-cabbage (2 tsp of salt per 1 pound of cabbage, or about 2% salt vs the cabbage weight). A just-picked homegrown cabbage, ready to become kraut Supplies Needed This sauerkraut recipe fits best inside a wide-mouth quart jar (or liter size jar) though you can easily scale up or down as needed. For example, we often double the recipe and use a half-gallon jar. (Do not use plastic for fermenting.) Cutting board and knife or mandolin slicer Large mixing bowl Kitchen scale Optional: Kraut pounder or tamper Fermenting weight* such as these glass weights Recommended: an airlock fermentation lid that fits your jar like this one or this other option, which are designed to automatically release carbon dioxide gas as it forms inside the jar during fermentation. If you don’t have an air lock, you can lightly screw on a regular non-reactive lid instead (with a weight below), but make sure to “burp” (quickly open) your jars every day to release the built up gases. I recommend these BPA-free plastic lids as metal may corrode. *NOTE: A separate weight isn’t needed if your fermentation lid includes a weight or springs, like these airlock lids that include both. For extra large batches, this awesome 1-gallon ceramic fermentation crock comes with weights too. There are a number of fermentation lid styles out there – and as long as they have a weight (e.g. glass or spring) and an airlock to release gas on top – they all do the job! Pro Tip: How to Clean Fermentation Supplies It’s important to start with a clean jar and supplies when making sauerkraut (or other fermented foods), but they don’t need to be sterile as they do for canning. Also, it’s best to avoid bleach or scented dish soap to clean your fermentation supplies since leftover residue will negatively impact the flavor! Instead, we spray ours with plain white vinegar, and then rinse well with very hot water. How to Make Sauerkraut 1) Prepare the Cabbage Tare and/or note the weight of your bowl before you start, so you can determine once you’ve added 2 pounds of shredded cabbage to the bowl. Wash the cabbage with warm water and remove any tattered or bruised outer leaves. Peel off and reserve a couple nice large outer leaves (kept whole). We’ll use these later under the fermentation weight. Cut the cabbage in half (or quarters) and remove the tough center core – we don’t want to use that part. Next, thinly slice the cabbage into fine shreds or 1/8-inch thick “ribbons”. For the best sauerkraut texture, I recommend cutting the cabbage by hand with a knife or mandolin slicer, but not a food processor. Add the sliced cabbage into your bowl, weighing as you go until you reach 2 pounds (or other desired weight if you’re making more or less). 2) Salt and Massage Next, sprinkle 1 Tbsp + 1 tsp of sea salt over the 2 pounds of cabbage (or 2 tsp per 1 pound). Toss and mix well to combine. Using very clean hands, squeeze and massage the cabbage for a few minutes to help it begin to soften. Allow the salted cabbage to rest for about 10 to 15 minutes, and then repeat the massaging process for several minutes. It should significantly soften, wilt, and reduce in volume by now – and release a lot of natural juices into the bowl. I usually like to let it rest for 5 more minutes before transferring to the jar. Alternatively (if you don’t want to massage by hand) you can salt the cabbage and let it sit for 30 minutes draw out moisture, then use a pounder/tamper to crush it further. See how much it has condensed and softened after the second massage? 3) Pack the Jar Now it’s time to fill your jar with cabbage! In my experience, using a canning funnel helps make it much easier. Transfer all of the shredded cabbage (and its juices) into a clean jar, stopping several times as you go to tightly pack and press the cabbage down into the jar with a kraut pounder, tamper, the back of a large spoon, or similar tool. This helps to fit as much in the jar as possible, as well as release more juices and remove trapped air bubbles – which is important to prevent mold! Continue packing and pressing until the jar is nearly full, but leave enough head room (1 to 2 inches) for your fermentation weight. It’s essential that the cabbage is fully submerged in brine (salty juices), so pour any extra cabbage juice that’s left in the bowl on top of the cabbage as needed. Expert Tip: You should have more than enough liquid to cover your cabbage, but if for some reason you don’t, first try packing and pressing the cabbage more to release its own juices. If that doesn’t work, you’ll need to make some supplemental brine by dissolving 1 tsp of salt in 1 cup of warm water (a 2% salt solution) to top off the jar. Add the softened, salted cabbage Stop to firmly press down and pack the jar several times as you fill it Keep going until it’s nearly full. It may look a little bubbly or foamy as you press all the air out – that’s okay! 4) Add Weight and Lid To help prevent any floaties, place one or two whole reserved cabbage leaves in the jar on top of the shredded cabbage. I like to call this the “cabbage cap”. Next, place your weight (e.g. spring or glass weight) on top of the leaves to keep all of the cabbage submerged well below the liquid brine level. This is essential to prevent mold growth during fermentation! Finally, add the airlock lid to the jar. Depending on your lid, the jar may overflow or leak when it starts to ferment and bubble, so I usually set our jar on a small plate to catch any runoff.  If you’re using a standard jar lid, screw the lid on loosely but not completely tight, and “burp” the jar (open it briefly) once or twice daily to release gases. The cabbage cap helping to hold the small shredded bits below the brine. Add a weight on top before adding a lid Note how all the cabbage is fully submerged well below the brine. This is essential! 5) Ferment Set the jar in a temperate location (65-75°F is ideal) such as the kitchen counter, or in a cool cabinet or spare room. Avoid temperatures below 60°F or above 80°F as it can result in spoilage or mold growth. Allow sauerkraut to ferment for 7 to 14 days minimum (up to several weeks or longer), depending on the desired level of sourness and temperature in your home. Warmer conditions make it ferment faster, while cooler conditions will slow it down. During fermentation, you should start to notice small bubbles in the jar and the brine may start to get cloudy – which is all good and normal. The cabbage will slowly turn from bright green to more yellow in color (or red cabbage will turn the whole jar bright prink). You can do a taste-test after 6 or 7 days to see how it’s coming along. The longer sauerkraut ferments, the more tangy and sour it will become. Be sure to save and replace the cabbage cap and weight after you open the jar however. Once it’s fermented to your liking, remove the cabbage cap, airlock lid, and weight (replace with a standard lid) and move the kraut the refrigerator. See more storage and shelf life tips below. Note the color change after a couple of weeks Storage and Shelf Life Once it’s done fermenting, store your finished sauerkraut in the refrigerator where it will stay good for several months. Homemade sauerkraut that has been properly fermented and preserved in a 2-2.5% salt concentration can potentially last up to a year or longer in the refrigerator, though the flavor and texture will change over time as it continues to slowly ferment. I usually like mine best within the first few months. Since it’s slightly acidic, it’s best to store sauerkraut in a glass or ceramic container with a non-reactive lid, such as these BPA-free mason jar lids or rustproof stainless steel lids. Or you can place a piece of parchment paper below a standard metal lid to prevent corrosion. Signs that is has gone bad include mold growth, off odors, or slimy textures; discard as needed. Ways to Eat Sauerkraut Now it’s time to enjoy your delicious, gut-healthy kraut! Homemade sauerkraut adds a fantastic pop of flavor and probiotics to sandwiches, tacos, burgers, hot dogs, egg dishes, stir fry and more. We often enjoy a little side of sauerkraut with a wide variety of dinners – served alongside brown rice and sautéed vegetables, lentils, scrambled eggs, salads, and veggie burgers. Even though we’re vegetarian now, some of my fondest childhood memories involve cooking and eating bratwurst and sauerkraut with my Dad (I’m half German). Frequently Asked Questions Is sauerkraut good for you? Absolutely! Low in calories and loaded with fiber, vitamin C, K, and B6, plain cabbage alone is considered a superfood. Once fermented, sauerkraut is rich in additional probiotics, beneficial enzymes, and antioxidants that enhance gut health and digestion, fight inflammation, and support overall health. What happens if my sauerkraut grows mold? If you happen to see just a tiny bit of mold floating on the top of the brine during fermentation (not on the cabbage itself), you may be able to carefully scoop it out and save the rest of the sauerkraut. However, if the jar forms a dense layer of mold on top or if the cabbage itself appears moldy, it should be discarded. To prevent mold, ensure that you’re using the correct salt ratio, that all the cabbage is fully submerged well below the brine level, and that the kraut isn’t too cold while fermenting (aim for around 70F) – as cooler temperatures can slow fermentation and encourage mold growth. Simple, right? Now that you know how to make sauerkraut, I hope you give it a try. Feel free to ask any questions in the comments below, and please leave a review! Happy fermenting, and cheers to healthy bellies! You may also enjoy: Easy Fermented Radishes Recipe with Dill and Garlic Preserving Apples: How to Make Homemade Apple Cider Vinegar Easy Fermented Garlic Honey Recipe + Benefits and Uses The Health Benefits of Fermented Foods, Explained Simple No-Knead Sourdough Bread Recipe Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive weekly updates on new posts from Homestead and Chill. Print How to Make Sauerkraut: Easy Step-by-Step Recipe Learn how to make classic sauerkraut with this easy step-by-step recipe. It's tangy, delicious, full of gut-healthy probiotics, and my favorite way to preserve homegrown cabbage from the garden! Course Condiment, Preserved Food, Side Dish, SnackKeyword fermented cabbage, homemade sauerkraut, how to make sauerkraut, sauerkraut recipe Prep Time 30 minutes minutesFermentation time (average) 10 days days Servings 1 quart EquipmentA glass jar or fermentation vessel. This recipe best fits a quart-size mason jar (or liter) but can be scaled up or down as desired in another container of choice (e.g. a ceramic crock, do not use plastic)Large mixing bowlKitchen scaleKnife or mandolin slicerOptional: Kraut pounderFermentation weight like glass block or springs (separate weight not needed if your airlock lid comes with a weight or spring)Recommended: an airlock fermentation lid that fits your chosen jar. If you don't have an airlock lid, you can lightly screw on a regular non-reactive lid like these BPA-free plastic lids instead (with a weight below), but you'll need to “burp” (quickly open) your jars every day to release built up gasses Ingredients2 pounds fresh tender cabbage, weighed after shredding or finely chopping (so start with a cabbage that weighs slightly more). You can use red or green cabbage though green yields the most tender sauerkraut. Organic cabbage is highly recommended for fermentation.4 tsp sea salt, kosher salt, or pickling salt (not iodized table salt)*To scale this recipe up or down, simply maintain the same salt-to-cabbage ratio (2 tsp of salt 1 pound shredded cabbage) InstructionsStart with clean supplies (washed with hot water) but avoid using strong-smelling soap or bleach. We often use plain white vinegar.Tare and/or note the weight your bowl before you startPrepare the CabbageWash the cabbage with warm water and remove any tattered or bruised outer leaves. Peel off and reserve a couple nice large outer leaves (kept whole) for later.Cut the cabbage in half (or quarters), remove the tough center core, then thinly slice the cabbage into fine shreds or 1/8-inch thick “ribbons” by hand or with a mandolin slicer (not a food processor) Add the sliced cabbage into your bowl, weighing as you go until you reach 2 pounds (or other desired weight if you’re making more or less). Salt and MassageSprinkle over 4 tsp of salt per 2 pounds of cabbage (or 2 tsp per 1 pound). Toss and mix well. Using very clean hands, massage the cabbage for a few minutes. Stop and let it rest for 10-15 minutes, then massage again for several minutes. The cabbage should significantly soften, reduce in volume, and release a lot liquid – the natural brine for the ferment. Alternatively (if you don’t want to massage by hand) you can salt the cabbage and let it sit for at least 30 minutes draw out moisture, then use a pounder/tamper to crush it further.Pack the JarPack all cabbage into the fermenting vessel (jar). Use a kraut pounder or other utensil to firmly press down to compact and remove excess air. Repeat and add more cabbage, packing as you go until the jar is full to 1-2 inches from the top. Don't get rid of the excess liquid in the bowl! The cabbage should be fully submerged with brine. Add leftover liquid from the bowl as needed to cover top. Add Weight and LidTo help prevent any floaties, place one or two whole reserved cabbage leaves in the jar on top of the shredded cabbage. Add a weight (e.g. spring or glass weight) to keep all of the cabbage submerged well below the liquid brine level. This is essential to prevent mold growth during fermentation! Finally, add the airlock lid to the jar. If you’re using a standard jar lid, screw the lid on loosely but not completely tight, and “burp” the jar (open it briefly) once or twice daily to release gases. FermentAllow the jar to sit at room temperature (65-75F is ideal) for 7-14 days (up to several weeks) depending on personal flavor preference and temperature. Cooler temps = slower ferment activity, warmer = faster. Your ferment should bubble slightly during this time, and the brine will become cloudy. Green cabbage will fade to yellow and red cabbage will turn bright pink. You can do a taste-test after 7 or 8 days to see how it’s coming along. The longer sauerkraut ferments, the more tangy and sour it will become. Be sure to save and replace the cabbage cap and weight after you open the jar however.Once it’s fermented to your liking, remove the cabbage cap, airlock lid, and weight (replace with a standard lid) and move the kraut the refrigerator.  Storage and Shelf LifeOnce it’s done fermenting, store your finished sauerkraut in the refrigerator where it will stay good for several months – up to a year or longer if properly preserved.Since it’s slightly acidic, it’s best to store sauerkraut in a glass or ceramic container with a non-reactive lid, such as these BPA-free mason jar lids or rustproof stainless steel lids. Or you can place a piece of parchment paper below a standard metal lid to prevent corrosion.Signs that is has gone bad include mold growth, off odors, or slimy textures; discard as needed.Enjoy homemade sauerkraut alongside sandwiches, tacos, burgers, hot dogs, egg dishes, stir fry, sautéed veggies, bratwurst, lentils and more. The post How to Make Sauerkraut: Easy Step-by-Step Recipe appeared first on Homestead and Chill.

Last weekend, on Sunday, January 18, a group of roughly 40 anti-Immigration and Customs Enforcement protesters entered Cities Church in St. Paul, Minnesota, during a morning worship service. They chanted "ICE out!" and demanded justice for Renee Good — the woman lethally shot by an ICE agent in Minneapolis on January 7 after she hit him with her vehicle while obstructing a federal immigration operation. The protesters targeted this particular church because one of its pastors, David Easterwood, is also the acting field director for the local ICE office.The disruption deeply upset congregants and scared young children, resulting in multiple 911 calls. The U.S. Department of Justice is now investigating the incident for possible civil rights violations of the FACE Act, which makes it a federal crime to use force, the threat of force, or physical obstruction to intentionally injure, intimidate, or interfere with someone exercising or seeking to exercise their First Amendment right to religious freedom at a place of worship.When BlazeTV host Steve Deace saw the video footage of the protest, he was enraged — not just with the protesters themselves but with the congregation’s weak response.On this episode of the “Steve Deace Show,” Deace delivers a scathing critique of feeble churches and calls them to implement a four-step plan immediately to protect themselves from leftist revolutionaries. For years now, Deace has been warning that if conservatives fail to develop a “mutually assured destruction deterrent” to defend themselves against the violent left, they will surely be wiped out.“There is no trend line I am more concerned about in terms of where we are as a society than this one,” he says. “This is human nature 101: Whatever bad behavior you do not punish, you will get more of, and it will escalate, and it will get worse.”For far too long, however, leftists' growing extremism and violence have gone largely unchallenged, which only bolsters their confidence in continuing to push the line.Comparing the left to a swarm of locusts, Deace says that “now that they have consumed every social institution ... and civic institution that [matters], they will now go after the sacred ones,” which has always been the left's “endgame.”This is exactly what Satan wants, Deace says.“He looks to our enemies on the left and says, ‘There's no one here to stop you. You have no resistance. Do whatever you want. Fly every freak flag you have. Shove it right down their throats. No resistance. In fact, you are the resistance.”’“And then he says to us, ‘Oh, look the people you vote for, look at what cowards they are. Look how treacherous and feckless they are. No one is coming to save you. When's the shooting start?"’And then Satan will revel in “the carnage of a once-great civilization.”Deace warns that the clock to collapse is ticking — and Millennials and Zoomers will pay the highest price if older generations fail to “bring the sword of righteousness and be avenging angels against evildoers.”What happened at Cities Church in St. Paul last weekend is evidence that our time is almost up. If we fail to act boldly now, the left will cross more lines until there are none left to cross.“If they now feel emboldened to go into your churches, there's nowhere they don't feel emboldened, including your homes, and that will be next,” says Deace.“So then what is a proper biblical response to [what happened in Cities Church]?” he asks.“Number one: You need to teach people from the pulpit what power under control looks like — what Romans 13 really means. They have to be equipped with this in their hearts and minds, or they won't act on it properly. We are not a rival lynch mob. ... We're not pushovers though either.”“Number two: There should always be numerous armed men in the church every Sunday — numerous. There should be a sign posted outside: ‘There are men in this church who are weapons-trained, and if threatened, this congregation will use them.”’“Number three: The men make a defensive posture between the radicals, the rioters, the criminals, the ne'er-do-wells, the knuckle-draggers, the shooters, and the women and children. And while doing so, the men make it known, ‘You are running out of time before we will act offensively.”’Number four: “If that doesn't work, you act — act!” Deace shouts.“You have rights. You are an American. Paul used his rights as a Roman citizen. Use yours. That's your land. Those are your loved ones. Those are your freedoms, your liberties. You have every right to defend them. In fact, I would argue you have a mandate to.”To hear more of Deace’s fiery monologue, watch the video above.Want more from Steve Deace?To enjoy more of Steve's take on national politics, Christian worldview, and principled conservatism with a snarky twist, subscribe to BlazeTV — the largest multi-platform network of voices who love America, defend the Constitution, and live the American dream.

The mullahs of Iran have resumed the familiar work of slaughtering their own people. (Again!) The United States can respond without firing a shot — and without waiting months for a traditional embargo to bite.It can impose an electronic embargo.An electro-embargo could do something sanctions often cannot: break the regime’s control quickly enough to matter while the killing is still underway.Washington could pursue this approach unilaterally, or it could press the United Nations to authorize it under Article 41 of the U.N. Charter, which empowers the Security Council to order measures “not involving the use of armed force,” including the partial or complete interruption of “postal, telegraphic, radio, and other means of communication.” The text already exists.The question is whether anyone has the imagination — and the nerve — to use it.The electronic advantageIn the context of Iran’s continuing humanitarian emergency, the United States, with a bit of diplomatic legerdemain from Ambassador to the U.N. Michael Waltz, could challenge the Security Council to act. China and Russia sit on the council. They will posture. They will threaten vetoes. But even a public debate would force them to explain why the world should tolerate a regime that murders civilian protesters in the streets.If the Security Council approves an Article 41 action, the United States could then present its combatant commanders with something Iran has never faced at scale: an embargo not on goods but on electrons.Physical embargoes remain a standard tool of statecraft. They also take time. Iran can evade, reroute, smuggle, barter, and stall. An electronic embargo moves at the speed of light.Target Iran’s hardline regime — not the Iranian people — by degrading the communications infrastructure that allows the government to command and control its security forces and manage the extraction and export of oil, its primary source of hard currency.Strike the regime’s hardened telephone and cellular systems, satellite communications, and broadcast television.Cripple the internal nervous system that keeps the state coordinated, disciplined, and armed.The effect would be immediate. A regime that cannot communicate cannot coordinate raids, deploy forces efficiently, jam dissident signals, or maintain operational tempo. It cannot manage a modern oil export apparatus without functioning networks. It cannot run a crackdown in real time if it loses the ability to issue orders and track compliance.The ‘Venezuelan formula’Just as important, an electronic embargo could reverse the regime’s favorite trick: cutting the Iranian people off from each other and from the outside world. Tehran has already tried to block the internet and throttle social media. A targeted electronic campaign could negate that control and unleash an information tsunami — one the mullahs cannot shape, censor, or contain.That shift matters. When citizens can communicate, organize, document, and broadcast, repression becomes harder and riskier. The regime loses its monopoly on narrative. Fear starts to spread in the other direction.RELATED: Memo to Hegseth: Our military’s problem isn’t only fitness. It’s bad education. erhui1979 via iStock/Getty ImagesOne can imagine a greatly expanded “Venezuelan formula”: degrade internal communications, then use broadcast means to confuse and complicate the regime’s grip on what is happening — while simultaneously encouraging the population to resist theocratic authority. The goal would not be spectacle. The goal would be collapse: the steady unraveling of the regime’s confidence, coherence, and control.In this mode, a combatant commander could employ SOFTWAR principles to engage and degrade the mullahs through coordinated, non-kinetic lines of operation. Properly executed, such a campaign would affect nearly every aspect of Iranian society — and it would do so without turning Iranian cities into ruins.A greater strategic payoff: ChinaThe strategic payoff for the United States extends beyond moral clarity. It comes down to oil — and to China.The recent decapitation of the Maduro junta in Venezuela proved a point many analysts ignore. The key factor is not the quantity of oil in a given country. It is control of the flow of oil. Energy states matter because they can fuel, fund, and sustain adversaries.If the mullahs fall, China loses a major energy supplier at a moment when it can least afford disruption. Beijing’s ambitions depend on stable inputs. Xi Jinping’s dream of Chinese communist hegemony runs on energy. Remove an important provider, and you squeeze China’s strategic bandwidth — again.That result alone justifies exploring an electronic embargo.This is not a call for war. It is a call to use power creatively, within the bounds of international law when possible, and in defense of a population being beaten, shot, and silenced by its rulers.The mullahs survive by controlling the physical streets and the electronic space above them. Take away the second, and the first becomes harder to hold.An electro-embargo would not solve every problem. But it could do something sanctions often cannot: break the regime’s control quickly enough to matter while the killing is still underway.

The House Oversight Committee revealed Wednesday that it plans to depose Ghislaine Maxwell next month as part of the committee’s investigation into Jeffrey Epstein’s sex-trafficking operation.Maxwell, who is serving 20 years in a Texas prison for conspiring with Epstein to sexually abuse children, is scheduled to testify virtually on February 9 in a closed session. 'Ms. Maxwell will invoke her privilege against self-incrimination.'Committee Chair James Comer (R-Ky.) stated during a Wednesday hearing, “We need to hear from Ghislaine Maxwell. We’ve been trying to get her in for a deposition, and her lawyers have been saying that she’s going to plead the Fifth. But we have nailed down a date, February 9, where Ghislaine Maxwell will be deposed by this committee.”Comer stated that he hopes Maxwell changes her mind about invoking the Fifth Amendment.David Oscar Markus, Maxwell's attorney, wrote in a Tuesday letter to Comer, “Ms. Maxwell will invoke her privilege against self-incrimination and decline to answer questions.”Markus claimed moving forward with deposition would serve “no other purpose than pure political theater and a complete waste of taxpayer monies.”RELATED: Clintons defy Epstein subpoenas — but Glenn Beck says DON’T jail them. Here’s his shocking reason why. James Comer. Photo by Kevin Dietsch/Getty Images“That is not a negotiating position or a tactical choice; it is a legal necessity,” Markus stated. He claimed that his client’s "post-conviction litigation is far from over,” referring to a pending habeas petition seeking to vacate her conviction.Maxwell filed the petition in December, arguing that her conviction must be voided because a juror gave false answers during the selection process, “concealing a history of sexual abuse directly relevant to ‘issues at trial.’” She also claimed that prosecutors concealed a detective’s grand jury testimony that “conflicted with his trial testimony.”RELATED: 'We need no such protection': Clinton accuses Trump of selectively releasing Epstein files — and calls for complete release Ghislaine Maxwell. Photo by Paul Zimmerman/WireImageDemocrats on the committee accused Comer of treating Bill and Hillary Clinton differently from Maxwell, claiming he was allowing Maxwell to avoid answering to lawmakers.Comer disputed that claim, arguing that Maxwell has been willing to appear before the committee, while the Clintons have “refused to appear,” altogether ignoring the committee’s subpoenas. “One of the proposals that Clinton made was, if we would let Hillary Clinton off, then Mr. Garcia and I could travel to Mr. Clinton’s house and bring one staffer and take notes, but no transcript,” Comer said, referring to the committee’s ranking member, Rep. Robert Garcia (D-Calif.). “That’s not even a thing, and you all know that.”“What few counterproposals that the Clintons’ massive legal team has made aren’t acceptable,” Comer stated.Comer noted that the committee has been negotiating with the Clintons’ lawyers for five months.Like Blaze News? Bypass the censors, sign up for our newsletters, and get stories like this direct to your inbox. Sign up here!

A gun-control advocate apologized and claimed to accidentally accuse President Donald Trump of being involved in the Epstein trafficking ring.Cameron Kasky made the comments while speaking on a CNN panel before posting his apology on social media on Tuesday. Many called on the president to sue the activist over the comments that could be considered slanderous. 'I said that by accident and didn’t mean it.'Kasky was confronted by commentator Scott Jennings during the segment, which led Kasky to repeat the claim. He was singing a far different tune the next day."I would like to retract my comments from CNN last night and truly apologize," Kasky wrote. "Donald Trump was obviously not involved with a giant international child sex trafficking ring where women and children were systematically raped by elites," he added. "I said that by accident and didn’t mean it."Some online believed the tone of the message was sarcastic. While the president had a past connection to Jeffrey Epstein, he has never been convicted of participating in Epstein's alleged sex-trafficking ring. The billionaire financier later accepted a plea deal where he admitted guilt to a felony state charge of soliciting a minor for sex.Kasky became an advocate for gun control after surviving the Marjory Stoneman Douglas High School shooting in 2018. He has since spoken at rallies and in the media about restricting gun rights. RELATED: The Clintons refuse to testify in Jeffrey Epstein probe — GOP threatens contempt of Congress Epstein was found dead in a Manhattan jail while awaiting trial for additional sex-trafficking charges in 2019. The allegations that he orchestrated an underage sex-trafficking ring for the wealthy and powerful have led to many suspicions that he was killed to avoid incriminating alleged co-conspirators.Like Blaze News? Bypass the censors, sign up for our newsletters, and get stories like this direct to your inbox. Sign up here!

Immigration and Customs Enforcement agents and other law enforcement officers have been facing interference from the public, especially since the January 7 death of Renee Good after she nearly ran over an ICE officer with her vehicle during an immigration operation. Not to be outdone with their spread of chaos and confusion, leftists have now apparently expanded their targets to non-ICE operations and putting other police investigations in jeopardy. 'Deranged liberals are interrupting non-ICE police actions because Democratic leaders have whipped them into a frenzy.'On Wednesday, the Brewer Police Department in Maine reported an incident in which a woman allegedly interfered with a police investigation into a threat at a school — an investigation that had nothing to do with immigration operations.The investigation involved a threat involving a person of interest who "had communicated an intent to kill school staff and others."RELATED: More UNHINGED anti-ICE extremist footage: 'I am a liberal, leftist, pagan, lesbian, transgender woman, and witch!' Staff photo by Shawn Patrick Ouellette/Portland Portland Press Herald via Getty ImagesAccording to the police department's Facebook post, officers staged a meet-up at a residence to "safely contact the person of interest."However, "at approximately 8:16 a.m.," an activist began interfering in the attempt to contact the person of interest, police claimed. She allegedly repeatedly sounded an air horn, refused lawful orders to leave, yelled expletives at the officers, and shouted that she "didn't want ICE" in her neighborhood."Her actions interfered with legitimate law enforcement operations and created a real risk to the investigating officers," the statement said.Investigators later found that the person of interest was not responsible for the threats and that multiple schools had "received similar threats that morning, consistent with 'swatting' incidents." The Maine Wire's Steve Robinson slammed the incident on X: "Deranged liberals are interrupting non-ICE police actions because Democratic leaders have whipped them into a frenzy. Today it was an unidentified white female using an air horn to disrupt an investigation into threats against a school." "When will these agitators get charged?" Robinson added. In an update to the Brewer Police Department's Facebook post, the woman suspected of interfering with the operation was identified as Mary Conmee, 63, of Orrington, a town just a few miles southwest of Brewer. Conmee has been summonsed for the offenses of disorderly conduct and obstructing government administration. Like Blaze News? Bypass the censors, sign up for our newsletters, and get stories like this direct to your inbox. Sign up here!

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