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  • r2fsYoung America’s Foundation hosted 40 students at the Reagan Ranch Center in Santa Barbara, California, for the Road to Freedom Seminar.

    These students were doing exactly what the Obama administration ought to be doing: Learning about the ideas of Friedrich Hayek and Milton Friedman. Hayek and Friedman gave Ronald Reagan the intellectual base he needed for the Reagan Revolution.

    Westmont College professor Dave Newton, Hoover Institution fellow Ying Ma, YAF vice president Pat Coyle, Wall Street Journal’s Stephen Moore, Claire Booth Luce Policy Institute’s Michelle Easton, and UCSB professor Lanny Ebenstein spoke to students about how they can apply these ideals to their lives and spread them on their college campuses.  

    In addition to hearing from speakers about the roots of the free enterprise system, the seminar participants also got to tour the Reagan Ranch. The Ranch in many ways reflected Reagan’s economic view of the entrepreneurial spirit, and students were able to connect the deep ideas of Friedman and Hayek to the man who implemented them.

    Here are a couple student highlights from Twitter:

    @connorcaudill: Steve Moore of @WSJ : if we tax all who make $1M or more per yr. at 100%, it would not even fund Fed Gov for 3 mos.  @yaf

    @hunterligon: At the @yaf conference, was just convinced the Dept. of Ed. needs to be abolished. Reagan Ranch later, excited.

    @laurenepierce: Thanks again to @yaf for an amazing weekend at the Reagan Ranch!  It was a life changing experience :)) #R2F

    • Readers' Comments

    • Original Anchor Bar Recipe Here is the original repice created by Ms. Teresa Bellissimo, owner ofthe Anchor Bar and Restaurant, in Buffalo, NY. It is taken fromTotally Hot! The Ultimate Hot Pepper Cookbook.4 to 5 Lbs Chicken wingsFreshly ground black pepperSalt (if desired)4 C Vegetable Oil4 Tbs butter or margarine (1/2 stick)5 Tbs Louisiana-brand hot sauce or Tabasco sauce1 Tbs white wine vinegar1. Chop off the tip of each chicken wing, and discard it. Chop the wingin half (cutting at the joint) to make 2 pieces. Grind on fresh blackpepper and sprinkle with salt if desired.2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fatfryer until it starts to pop and sizzle (around 400 degrees F). Addhalf the chicken wings and cook until they're golden and crisp,stirring or shaking occasionally. When done, remove them to drain onpaper towels and cook the remaining wings.3. Melt the butter or margarine over medium heat in a heavy saucepan, addthe hot sauce and the 1 tablespoon of vinegar. Stir well and remove fromthe flame immediately.4. Place the chicken on a warm serving platter, pour the sauce on top, andserveRecipe 2From: Date: Sat, 7 Aug 93 17:27:55 PDTThis is a wing repice from a guy who used to cook wings for a living inBuffalo. Get some Durkee's Frank's Original Red Hot Cayenne Pepper Sauce, thereis no adequate substitute, you may have to ask your grocer to order it,or call Durkee/French's at 714-526-3363. If it's the little bottles, gettwo or three of them, I get the gallon jug from a restaurant supply place,cheap! It used to be called Frank's Red Hot Pepper Sauce, then it wasDurkee's Louisiana Hot Sauce, but there already was a brand name LouisianaHot Sauce. Still tastes the same!Acquire some margarine. Only margarine works right (correct taste andresistance to burning). Neither oil nor butter will substitute. Get the wings cut up, and start heating up the frying grease. Somerevisionist (or health-conscious) types insist on other cooking methods,but there is nothing like the real crisp-on-the-outside moist-and-chewy-on-the-inside texture of fried wings. Make up the sauce. Put the Durkee's and margarine into a skillet orsaute pan big enough to comfortably hold one fryer-load of wings. Thetotal amount of sauce at once should be about a quarter of an inch in thebottom of the pan. The proportions are:Equal parts is the nominal starting point (called medium in Buffalo).A bit of tingle, but not very spicy. Undiluted Durkee's doesn't taste as good, but is pretty hot. Three toone, Durkee's to margarine is about as hot as I like it. For the really timid (like kids) just a splash of Durkee's in the margarinegives a little flavor but no noticeable hot. The idea is to cook up theDurkee's and margarine to a bit thicker consistency. It should simmer for5 minutes or so, then be kept hot. You can make up just one batch of sauce for a bunch of wings. You can justadd more ingredients to the pan as you use up the sauce. When you add moreingredients, you can adjust the spiciness. I use this to satisfy everybody, I start out with all the margarine I planto use, and put in just a splash of Durkee's. That makes a few wings forthe kids. Then a bunch more Durkee's to make the wings medium. Still moreDurkee's to get it the way I like it. Fry the wings. They're cooked when the bubbles slow down significantly.This takes seeing it once to know just how much bubbling corresponds to done, but it doesn't take a rocket scientist to get it right. At home,I put the drumettes in first, because they take a minute or two longerto cook. As always with frying, be sure that you don't put in so muchfood that the temperature of the fat drops below 325 or so, and have theheat on so it gets back up to 375 ASAP. As the wings finish cooking, take them out and drain thoroughly. Igenerally put them in a strainer held over the fat. Don't pile them upin a bowl, or the fat will cool and congeal before it runs off! Once the wings are drained, put them in the sauce and get the wings coveredwith sauce. The official restaurant way to do this is to toss them in theair, but your stove cleaner may not appreciate this.Use tongs to pick the wings out of the pan and let the sauce drain off.Toss the wings on a grill or in a hot oven for a few minutes at this pointto bake on the sauce. Serve with celery sticks and blue cheese dressing on the side. Yes, theBCD *is* for the wings! But make sure it is good BCD, with nice chunks ofgood cheese. (One of the sadder realizations of my growing up is that thereare some things you just can't get, restaurants get a special Kraft dressingthat comes only in five-gallon containers that must be continuouslyrefrigerated. Great stuff, not available to you and me.) Blue Cheese Dressing 1 cup mayonnaise2 tbs. finely chopped onion 1 tsp. finely minced garlic1/4 cup finely chopped parsley 1/2 cup sour cream1 tbs. lemon juice 1 tbs. white vinegar1/4 cup crumbled blue cheese salt, pepper, cayenne to tasteCombine and chill for an hour or longer. Makes 2.5 cups.
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