Young American college graduates are getting a raw deal. The unemployment rate for recent college graduates, aged 20 to 24 years, reached 9.3% in August 2025, according to Forbes. For comparison, older college graduates, aged 25 to 34, had an unemployment rate of 3.6%, and high school graduates had a rate of 4.3%. Why? Business analysts point to “structural issues” in the economy or to artificial intelligence (AI) taking over jobs. But they don’t mention the competition American college students and recent graduates face from foreign students and graduates in America. This foreign competition is enabled by a creation of the administrative state known as Optional Practical Training (OPT). It is past time for Congress to end this program. OPT was created in 1992 by an administrative rule. It originally allowed a foreign student to work for one year after graduation from a U.S. college in the student’s major area of study. But like all immigration benefits, OPT was eventually expanded and extended to nearly four years, moves again made by the administrative state. Foreign students with an “F” visa can receive up to 12 months of OPT employment authorization before or after completing their academic studies. If a foreign student earns a degree in over 220 science, technology, engineering, and mathematics (STEM) fields of study, he can also apply for a 24-month extension of his OPT employment authorization, for a total of three years. This long list of degrees includes questionable “STEM” entries, however. Examples include archaeology; quality control technology/technician; welding engineering technology/technician; automotive engineering technology/technician; engineering-related fields/other; management science; and business statistics. Many of these fields of study are vague, broad, and include business, liberal arts, and trade studies rather than STEM. Our universities produce plenty of American graduates in business and liberal arts, so why are foreign students in so many categories of studies allowed to work in the U.S. following graduation? Two reasons: employers get a tax break for foreign OPT grads, and OPT acts as an immigration bridge that allows aliens to stay in the U.S. between college and obtaining employment-based visas. In other words, OPT benefits employers and aliens, not American college students, graduates, or employees. “F” student visa holders, including OPT graduates, are considered nonresident aliens for their first five calendar years in the U.S. During this period, their wages are exempt from Social Security and Medicare (FICA) taxes for both the employee (7.65%) and the employer (7.65%), for a combined savings of 15.3% for the foreign student/employee and the employer. This is a clear financial incentive for employers to hire foreign graduates over American graduates. The solution to this disadvantage for American students and graduates is not to end the tax exemption. Rather, the solution is for Congress to end the administrative immigration benefit of OPT and all its variants. The OPT programs have become just another vehicle for more permanent immigration to the U.S. under the guise of being “temporary.” OPT is the piece in the pipeline that gets an alien from temporary student status to an H-1B or other “temporary” visa category, followed by a permanent visa, also known as a green card. To obtain a temporary “F” student visa, however, the visa applicant swears to the U.S. government that the alien is returning home after completion of studies. Over the past several decades, however, foreign student applicants have developed an unfounded expectation to remain in the U.S. after graduation, and “F” visa holders are typically the highest visa overstay violators among temporary visa categories, according to U.S. Customs and Border Protection. Other benefits given to foreign students that facilitate their extended or permanent stay in the U.S. include a 60-day grace period to prepare their departure from the U.S. Really, this buys an alien more time in the U.S. to pursue a change of status to another visa category. Furthermore, OPT aliens are allowed to be unemployed for up to 90 days during their initial OPT period and an additional 60 days during their 24-month OPT extension. These numerous administrative creations and add-ons all benefit the alien, not U.S. students, graduates, employees, or the American taxpayer. It is past time for Congress to terminate this runaway immigration path and to re-exert its constitutional authority over immigration benefits, including work authorization. Temporary means temporary. Foreign students should return home when they graduate. If employers seek to employ them after graduation, they should use the available employment-based visas, for which aliens can apply at a U.S. consulate. Congress needs to prioritize American students, graduates, and employees, all of whom face real issues of labor disruption from AI. They don’t need the added, self-inflicted, statutorily unauthorized competition from foreign students who committed to our government that they would go home after receiving the generous opportunity to study in the U.S. Copyright © 2026 The Washington Times, LLC.  The post Congress Should Prioritize American Graduates, Not Foreigners Who Promised to Go Home appeared first on The Daily Signal.

Dietrich Bonhoeffer once wrote from a prison cell, “It is only by living completely in this world that one learns to have faith.” He wrote those words after the world had closed in, when faith could no longer remain theoretical.I live with someone who understands exactly what he meant.In those moments, belief stops being a feeling and becomes a claim. Not something you summon, but something you test.My wife, Gracie, has lived with disabilities for virtually her entire life. Hospital rooms and operating schedules do not interrupt our life — they form its familiar terrain. Over time, suffering has stopped being a concept and become a place we recognize.I also have a friend who understands what Bonhoeffer was describing.Her name is Joni Eareckson Tada. A diving accident in her teens left her a quadriplegic. Her life has unfolded under paralysis, chronic pain, and illness. She does not approach suffering from a distance.Last year, during one of Gracie’s long hospital stays, Joni called.Most people asked about Gracie. Joni did too. But then she asked about me.That question deserved more than a stock reply.I paused.Moments like that strip away emotional self-examination and force you to examine your claims instead.As I spoke with Joni, I shared something that has steadied me for decades.In our church, there came a moment when the pastor would stop, look out over the congregation, and ask a single question: “Christian, what do you believe?”We did not improvise. We did not search for language that felt expressive or current. We stood and recited the Apostles’ Creed or the Nicene Creed. No personal spin. No tailoring belief to the moment. Just a clear declaration of what had been received.That question stayed with me.It returned again and again over the years, especially in places where explanations had lost their usefulness. I learned the limits of “why.” Even good answers rarely hold steady there.In those moments, belief stops being a feeling and becomes a claim. Not something you summon, but something you test.If Christ is who I say He is, then what does that require of me here?I was not trying to manufacture courage or resolve. I was asking whether the faith I professed in calm settings could bear weight when standing itself cost something.“Christian, what do you believe?”Over time, many of the questions I once carried narrowed to that one. Not because the pain diminished or the losses stopped coming, but because belief, when real, clarifies responsibility.The apostle Peter tells believers to be ready to give an answer for the hope within them. That readiness has nothing to do with eloquence. It comes from knowing where you stand.As a new year begins, many caregivers feel little sense of reset, except for the deductible and the co-pay.Some stand outside an ICU, looking through glass at someone they love. Others stand in different hallways, facing different kinds of loss. Different rooms. The same ache.RELATED: Do not pass the plow: The danger of declaring a golden age without repentance John J. Kim/Chicago Tribune/Tribune News Service via Getty ImagesBonhoeffer did not write from a place of safety or control. He wrote from confinement, where faith could no longer remain theoretical. Many recognize that narrowing, the sense that life has closed in and the ground beneath you has given way.Faith is learned there, not discussed.Exhaustion thins memory. Words scatter. Not everyone can recall creeds when sleep runs short and decisions carry real weight. But belief does not measure itself by recall. It reveals itself by posture.When the floor gives way, you still need to know where to stand.If He is Lord at all, then He is Lord of all.Not only of sanctuaries, but of hospital corridors.Not only of strength, but of weakness.Not only of moments we would choose, but of moments we would never script.That confession does not remove pain. It does not explain every loss. But it does tell us where to stand when the world presses in.And when glass separates you from the one you love, whatever room that glass happens to be in, the question does not stay abstract.It turns personal.Christian, what do you believe?

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This easy Sheet Pan Beef and Broccoli recipe is ready in only 35 minutes. Tender marinated beef, crisp broccoli, and a flavorful homemade sauce! A FAST SHEET PAN DINNER This Sheet Pan Beef and Broccoli is the perfect way to bring your favorite takeout flavors straight to your kitchen, but without all the fuss. Everything cooks together on a single pan, which makes clean up a breeze! You’ll love the tender marinated beef, perfectly roasted broccoli, and savory sauce. It’s quick, flavorful, customizable, and perfect for those busy nights. FREQUENTLY ASKED QUESTIONS:  Can I use frozen broccoli instead? I will always mention with substitutions that I have not personally tried it. In this case, I think you can. Just be sure to thaw it first. How long do I need to marinate the beef for? Marinate the beef for a minimum of 15 minutes, but the longer you let it marinate, the more flavor will infuse into the beef. If you plan on marinating for more than 1 hour, wrap the bowl in plastic wrap and store it in the fridge until you’re ready to cook. Is broiling required? Using the broiler at the end is optional; it will thicken the sauce a bit and add a nice char to the broccoli. If you omit that step, bake an extra 2-3 minutes at 425°F instead. Can I make this ahead of time? The sauce can be made in advance and stored in the fridge for up to 4 days. Whisk in a saucepan over low heat before using.  What can I add to the dinner? Beef up the vegetables by adding snap peas, red onion, or bell peppers. Drizzle with Sriracha for extra spice. What to serve with this sheet pan dinner? Sheet pan dinners are pretty complete in themselves, but you can serve with other things if you’d like. Steamed or fried rice are a simple option. I like to serve with a side of spring rolls, dumplings, egg drop soup, or hot and sour soup. A mixed greens salad with a ginger dressing is also a great idea. Can I make this on the stovetop instead? Sure. You can turn this sheet pan dinner into a stovetop recipe. Here’s what I’d do for that: Sear the beef: Heat a large skillet or wok over medium-high heat. Add a bit of oil and sear the marinated beef in batches so it browns properly. Transfer cooked beef to a plate.Cook the broccoli: Add the broccoli to the skillet with a splash of water. Cover and steam for 2-3 minutes, then uncover and cook until it begins to char.Thicken the sauce: Pour the reserved marinade into the skillet, bring to a simmer, and stir in the cornstarch slurry. Cook until thickened.Combine: Add the beef back into the skillet, toss to coat in the sauce, and simmer for 1-2 minutes until everything is heated through. How to store leftovers and what’s the best way to reheat them? Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat or quickly reheat in the microwave until warmed through.  INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) broccoli florets– I used fresh broccoli, but I discussed if I think you can use frozen florets in the FAQ section above. Just scroll up a bit. light brown sugar garlic – Freshly minced garlic is the way to go here. It adds so much flavor over the jarred stuff. I will never tell you to not use the jarred kind but in certain recipes, the fresh really makes a difference. low-sodium soy sauce– I definitely recommend sticking with low sodium as you’ll get enough sodium from other aspects. If you use regular sodium soy sauce, you’ll end up with a super salty dinner. Coconut aminos or tamari are both great soy sauce substitutes.  honey – honey adds some sweetness to help balance out the saltiness from other elements. toasted sesame oil – or you can use regular sesame oil. This does add flavor but in a pinch you can use olive oil. apple cider vinegar – I don’t recommend white vinegar here. ground ginger – just the kind in the bottle, you don’t need fresh here unless you really want to use fresh. red pepper flakes – this is completely optional for a little tiny kick of heat. flank steak or chuck roast – sliced against the grain into thin bite-sized pieces. This will keep the beef tender (slicing against the grain can result in tough meat). You can swap beef with shrimp, tofu, or chicken. cornstarch and cold water – this combination is called a ‘slurry’ and it used to thicken the sauce. HOW TO MAKE SHEET PAN BEEF AND BROCCOLI: Preheat the oven to 425°F and line a large sheet pan with parchment paper. Add broccoli, olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper to sheet pan. Toss to combine and set aside. To a large bowl, add brown sugar, ¼ teaspoon salt, ¼ teaspoon black pepper, garlic, soy sauce, honey, sesame oil, apple cider vinegar, ginger, and red pepper flakes. Whisk to combine. Add steak to marinade, toss to combine, cover and let it marinate for 15 minutes or up to 1 hour. Using tongs or a slotted spoon, transfer steak to the sheet pan with broccoli; reserve the marinade. Bake for about 10 minutes (until steak reaches a safe eating temperature of a minimum of 145F degrees and broccoli is cooked.) Add reserved marinade to a small saucepan and bring it to a boil over medium-high heat. Whisk cornstarch and cold water in a small bowl. Add cornstarch slurry to saucepan, whisking constantly for 30-60 seconds. Allow sauce to thicken to desired consistency, adding ¼ cup water if necessary. Remove sheet pan from oven. OPTIONAL STEP: Set the oven broiler to HIGH. Spoon half of the sauce on top of the beef and broccoli. Place under the broiler for 1-2 minutes. Do not walk away while broiling – it can burn quickly if you aren’t paying close attention (this step just adds a bit of char and color to the veggies and meat.)  Serve beef and broccoli over rice, garnished with green onions, sesame seeds, and more sauce, if desired. Spoon some extra sauce on top. Enjoy! CRAVING MORE RECIPES?  Sheet Pan Sausage & Peppers Kielbasa Sheet Pan Meal Sheet Pan Beef Fajitas BBQ Chicken Sheet Pan Meal Sheet Pan Pork Chop Dinner Print Sheet Pan Beef and Broccoli A sheet pan dinner with the tender broccoli and marinated steak you enjoy from Chinese restaurants, but made a home in no time. Course Dinner, Main CourseCuisine American Prep Time 20 minutes minutesCook Time 15 minutes minutesTotal Time 35 minutes minutes Servings 4 Calories 352kcal Author Brandie Skibinski Ingredients3 Tablespoons light brown sugar, packed½ teaspoon kosher salt (divided use)½ teaspoon black pepper (divided use)4 cloves garlic, finely minced½ cup low-sodium soy sauce1 Tablespoon honey1 teaspoon toasted sesame oil (or regular sesame oil)2 Tablespoons apple cider vinegar1 teaspoon ground ginger¼ teaspoon red pepper flakes (optional)1 ¼ pounds flank steak or chuck roast, sliced against the grain into bite-sized pieces4 cups broccoli florets1 Tablespoon olive oil1 Tablespoon cornstarch1 Tablespoon cold waterOptional for serving/topping:cooked white or brown rice3 sliced green onionssesame seeds InstructionsTo a large bowl, add 3 Tablespoons light brown sugar, packed, ¼ teaspoon salt, ¼ teaspoon black pepper, 4 cloves garlic, finely minced, ½ cup low-sodium soy sauce, 1 Tablespoon honey, 1 teaspoon toasted sesame oil, 2 Tablespoons apple cider vinegar, 1 teaspoon ground ginger and ¼ teaspoon red pepper flakes. Whisk to combine. Add 1 ¼ pounds flank steak or chuck roast, sliced against the grain into bite-sized pieces to marinade, toss to combine, cover and let it marinate for 15 minutes or up to 1 hour. When steak is finished marinating, preheat the oven to 425°F and line a large sheet pan with parchment paper.Add 4 cups broccoli florets to the sheet pan. Drizzle 1 Tablespoon olive oil onto the broccoli and season with ¼ teaspoon salt, and ¼ teaspoon black pepper to sheet pan. Toss to combine and set aside. Using tongs or a slotted spoon, transfer steak to the sheet pan with broccoli; reserve the marinade. Bake for about 10 minutes (or longer until steak reaches a safe eating temperature of a minimum of 145F degrees and broccoli is cooked.) Add reserved marinade to a small saucepan and bring it to a boil over medium-high heat. Whisk together 1 Tablespoon cornstarch and 1 Tablespoon cold water in a small bowl until smooth. Add cornstarch slurry to saucepan, whisking constantly for 30-60 seconds. Allow sauce to thicken to desired consistency. If it gets too thick you can always add a little water at a time until it reaches your desired consistency .Remove sheet pan from oven.OPTIONAL STEP: Set the oven broiler to HIGH. Spoon half of the sauce on top of the beef and broccoli. Place under the broiler for 1-2 minutes. Do not walk away while broiling – it can burn quickly if you aren’t paying close attention (this step just adds a bit of char and color to the veggies and meat.)Serve beef and broccoli over cooked white or brown rice, garnished with sliced green onions, sesame seeds and more sauce, if desired. Enjoy! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 352kcal | Carbohydrates: 25g | Protein: 36g | Fat: 12g | Sodium: 1551mg | Fiber: 3g | Sugar: 15g

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