Lifestyle
What does a busy president want to eat? This White House chef has the answer
President Biden welcomes then White House executive chef Cristeta Comerford to the podium during a reception celebrating Asian American, Native Hawaiian and Pacific Islander Heritage Month in May.
Mandel Ngan/AFP via Getty Images
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Mandel Ngan/AFP via Getty Images
You know that old line, “Tell me what you eat and I’ll tell you who you are”? If that’s true, then Cristeta Comerford knows the last five presidents of the United States better than almost anyone.
Comerford just retired after nearly 30 years as White House chef. She cooked for presidents from Clinton to Biden, making everything from family snacks to state dinners.
Just days before she left D.C. and moved to Florida, she came to the NPR studios to look back on her career, and said she didn’t think about the barriers that she broke when she became the first woman and the first person of color to hold the top job in the White House kitchen.

“I didn’t even realize that, because I was just doing what I wanted to do. I love to cook. It just so happens that I’m a minority woman,” she said. “But when I broke the glass ceiling, I didn’t realize that it was, like, news all over!”
That was in 2005 during the George W. Bush administration that she took the executive chef position.
Comerford sat down with All Things Considered host Ari Shapiro to talk about how she prepares to cook for the most powerful person in the world, how the food she sometimes chose connects to her youth, and what President Obama once said about her hamburgers.
This interview has been lightly edited for length and clarity.
Interview highlights
Ari Shapiro: You were born in the Philippines. You grew up one of 11 children in Manilla and you came to the U.S. at the age of 23. Did any of the presidents you worked for ask you to cook the food of your childhood, the food you grew up with?
Cristeta Comerford: President Obama, he lived in Hawaii for a while, so there’s a lot of Filipino communities there, so he’s very familiar with the Filipino food. So every now and then I’m, like, on the grill, and he’s like, “Hey, is that smelling good right there.”
Shapiro: Give us an example.
Comerford: The skewered pork, you know, that’s like a street food, but that’s something that I love very much. And then whenever I did that — I do beef as well, and chicken — he loves it.
Comerford at the White House in 2012.
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Susan Walsh/AP
Shapiro: That must have been so nice to share the food of your roots, of your childhood, in your job at the White House with the president
Comerford: Exactly, yes.
Shapiro: I think the last time the White House hosted a state dinner for the Philippines, if I’m not mistaken, was 2003 during the George W. Bush administration. What was that day like for you?
Comerford: It was amazing. Because actually, chef Walter Scheib — the executive chef then — asked me to write the menu. I actually did the press preview for [Philippine President Gloria] Macapagal-Arroyo at the time. So I was so excited. They chose lamb. I clearly remember, because it was, like, kind of unusual, like, “Lamb? For Filipinos?” But I’m like, “OK, if that’s what the guests want, we’re gonna do lamb.”
First Lady Laura Bush with Comerford next to samples of the food that will be served during holiday parties in the State Dining Room in 2007.
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Saul Loeb/AFP via Getty Images
Shapiro: What did cooking for presidents show you about those leaders that even their chiefs of staff or their closest advisors might not have understood?
Comerford: I think at the end of the day, those presidents, they have the weight of the world on their shoulders. So the only thing that they want when they come home after working the Oval Office, dealing with whatever world or domestic events, is just to come home to a nice, home cooked meal.
So on a daily basis, we just really take care of them: “Hey, what do you like to eat?” And a part of being a chef is just reading the room, but reading a big room, because you have to watch the news. You have to keep up with what’s happening, because you almost kind of know what mood is your principal going to be in.

Shapiro: Oh interesting. You’re watching the news to see if it was a stressful day for the person you’re cooking for. So it’s like, “Oh, he’s gonna need grilled cheese and tomato soup” and the end of this day?
Comerford: Yeah exactly. And people don’t teach us that. We just kind of know. I learned it from, actually, one of our butlers, because he was the one who explained to me, “Cris, he’s gonna be feeling tired today and just worn out. So give him what you got.”
Shapiro: If I were to ask all five presidents what dish Cris is best known for, do you think more than one of them would give me the same answer?
Comerford: I think two of them would give you the same answer. Because President Clinton’s favorite is enchiladas. And of course, so is President Bush’s. So they’ll give the same answer. I make a mean enchilada — homemade tortillas. It has to be homemade.
First Lady Michelle Obama greets Comerford as she talks to visiting culinary students in 2009.
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Shapiro: Did a president ever say to you, “Cris, you’re an extraordinary cook. But you know what? I don’t want the handmade tortilla. I want the American cheese wrapped in plastic that I grew up eating”?
Comerford: Actually, it was President Obama. I was making this fancy cheeseburger for him. I made my own brioche dough, and he looked at it and he said, like, “I’m OK with just the grocery bun that you get.”
Shapiro: One of your former colleagues, the pastry chef Bill Yosses, told me that your philosophy of American cuisine is that it’s like jazz. What does that mean?
Comerford: It was a New York Times reporter who asked me the question of like, “Do you think French food is the best?” And we were in France. But what I said was true. I’m like, “Hey, look, all of the chefs, we’re all classically trained. Like, you know, a pianist is classically trained in music. But in America, we play jazz.”
Shapiro: And what does that mean in terms of food?
Comerford: In terms of food, it’s like, every community, every minority groups — we’re a land of immigrants, so we share everything that we have. So by the time a food is made, it’s a totally different one than it was intended to be. It’s because it’s a beautiful melting pot.
Shapiro: It’s less about authenticity and more about improvisation, is that it?
Comerford: Exactly, yes.
Shapiro: Last I checked, the new White House chef, your successor, had not yet been announced. Do you have any words of advice for your successor?
Comerford: I think I’m gonna give him the same word of advice that Walter Scheib gives to every chef: Basically, you leave your politics at the door. Because at the end of the day, we’re cooks, we’re chefs. We just want to make them happy with our food.
Lifestyle
How having zero points in tennis — or ‘love’ — came to sound so sweet
The scoreboard shows the results of the women’s singles final match between Iga Swiatek of Poland and Amanda Anisimova of the U.S. at the Wimbledon Tennis Championships in London, Saturday, July 12, 2025.
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Kirsty Wigglesworth/AP
Fifteen points in tennis? Nice. Thirty, 40 — even better. Advantage — that sounds good. “Love” — that also must be great, right? Well, not quite.
As the French Open rolls on and Serena Williams has announced her return to the sport, maybe you’ve been paying a little more attention to tennis. The sport’s scoring system is notably distinct, and can sometimes be hard to grasp for newcomers. But even tennis aficionados might not know why, or how, “love” became the unmistakable callout for zero points. For this installment of NPR’s Word of the Week, we’re exploring how a word that signifies trailing behind got such a sweet name.
“Love” comes from the heart — or an egg?
It’s hard to pinpoint when the first tennis ball went over the net. Tennis is a derivative of lots of other sports, such as “jeu de paume,” a handball game played in France, said JT Buzanga, the collections manager at the International Tennis Hall of Fame museum.

But tennis became a patented, official sport in 1874, said Steve Flink, a journalist whose tennis coverage got him inducted into the International Tennis Hall of Fame. It has retained its unique, mysterious scoring system ever since.
“By and large, the original system has held up almost entirely,” Flink said.
The use of “love” goes back to the late 18th century, said Jesse Sheidlower, a lexicographer. But it was used earlier than that in card games such as whist and bridge. Before the term made its way to tennis, the sport favored plain old “nothing,” or “nil,” he said.
Why love in the first place, though? Historians don’t really know for sure, but there are a few theories.
The French could have something to do with it. Some historians believe “love” derives from “l’oeuf,” which means “the egg” in French. Because eggs are shaped like zeros, terms such as “goose egg” and “duck’s egg” have been used in other contexts to mean zero, Sheidlower said.
It’s also possible English speakers mispronounced l’oeuf as “love.” But Sheidlower isn’t convinced that’s the answer.
“It’s the French equivalent of an English expression. But since that expression doesn’t appear in French, the French word wouldn’t have been used,” he said.
To be sure, France has had a lot of influence on tennis culture, Buzanga said. For example, “deuce” or a game tied at 40 points, comes from the French word for “two”: “deux.” But he prefers another prominent theory: that “love” comes from the idiom “for the love of the game.” Even if a player hasn’t scored, it doesn’t matter, because their heart is in it. It’s the theory Sheidlower said is the most plausible, because the idiom was used by the English before tennis was popularized.

Another variation of the “love of the game” theory is that the word could have come from the Dutch “lof,” or “honor” — or the Latin “amare,” meaning “to love,” Flink said.
But if tennis’ “love” doesn’t come from a French word, the theory at least has a French sensibility.
“I think the ‘for the love of the game’ is kind of romantic,” Buzanga said.
“Love” probably isn’t going anywhere
Tennis used to be a sport of leisure. The style of play has changed a lot over the years; players are more athletic and competitive, for instance, Flink said. But the rules of the sport are more steadfast, he said.
“There’s this incredible, enduring respect for tradition in tennis,” he said. “Changes are not made easily.”
There has been one major change in modern history: the tie-break. Matches can go on and on because players have to score two consecutive points to break a deuce, or by two games to break a tied set. But the onset of television meant matches would have to get shorter if the sport wanted to capture a larger audience, Flink said.

Change even came for “love.” An alternative sprouted up in the 1970s, and is still used today: “bagel,” named for its zero shape, Sheidlower said. Novices may say “zero,” and insiders will understand what they mean, but they “will needle them about it,” Flink said.
But “love” still prevails.
“People kind of like it,” Flink said. “It’s different. Why say zero when you can say love?”
Lifestyle
With Highway 1 open, Big Sur braces for its busiest summer in years
On a 75-mile cliff-hugging stretch of highway in California, traffic is way up, despite soaring gas prices. And locals expect the busiest summer in years.
The road is Highway 1 in Big Sur, which reopened in January after three years of repair and reconstruction following a pair of landslides. Drivers can once again embark on the state’s most famous road trip, covering the 100 miles between Cambria to the south and Carmel to the north without leaving the two-lane coastal highway. And they’re heading out in big numbers.
Caltrans estimates that as of May, Big Sur restaurant and retailer guest counts are up 40% from last year, and that northbound traffic at Ragged Point, the southern gateway to Big Sur, has risen 900% year-over-year.
People pose for photos near Bixby Bridge. Monterey County’s Board of Supervisors voted to explore a 12-month ban on parking around the bridge.
Safety cones prevent parking along Coast Road near the Bixby Bridge.
“Take your time,” said Kirk Gafill, co-owner of the popular Nepenthe restaurant and president of the Big Sur Chamber of Commerce, offering advice to travelers. “You’re going to be sharing the road with a number of people.”
As travelers rediscover the road, the cost of driving has been shooting skyward. California’s average gas price ($6.11 per gallon as of May 26) is up 26% from the year before. In early April, rates hit $9.99 at the isolated gas station in the Big Sur community of Gorda.
For spring and summer travelers, these numbers would seem to pose a stark question: Stay home and save money, or head for the coast because the road is finally open and it’s still cheaper than flying?
So far, the latter answer is winning big.
Fog lingers off the coast of Highway 1.
“We are definitely seeing a huge uptick in our reservations,” said Megan Handy, assistant general manager at the upscale Treebones resort. She estimated that bookings are 30% or more ahead of last year, and rates are unchanged since then. But “it’s still not feeling super crowded, which is nice. Everything still feels kind of calm.”
But added traffic has raised some anxiety. On May 19, Monterey County’s Board of Supervisors voted to explore a 12-month ban on parking at Bixby Bridge, one of the region’s top photo spots.
Over the years, the number of cars parking near the bridge — often illegally, sometimes impeding emergency vehicles — has risen. The proposed parking moratorium won’t take effect until the supervisors discuss it further.
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Busy as things are, several business owners pointed out that many international travelers have not yet returned — perhaps because most make their plans more than six months ahead, perhaps because of global politics, perhaps a little of each.
The biggest challenge for businesses during this resurgence? “Restaffing and retaining,” said Handy at Treetops.
At Nepenthe, Gafill said his business has seen a 45% boost in guest volume since the road’s reopening. Gafill said he would have expected a 35% pickup, “simply by virtue of reopening the highway.” The additional 10%, he said, might be “all that pent-up demand,” aided by “a very beautiful and very dry winter,” followed by a mild spring.
A lunch crowd dines at popular restaurant Nepenthe.
Another possible factor: Nobody can be sure how long the road will remain open.
To cope with the influx of people, Gafill said, “everybody is trying to recruit and retain their existing staff.”
At the Ragged Point Inn, where rates dropped as low as $149 nightly last fall, rates are back over $200 and staffers are suggesting that customers book at least six months ahead. The inn has reopened its snack bar for the first time since early 2023, and management is investing in capital upgrades and staging live music on weekends throughout the summer.
Business “is up over 100%,” said Diane Ramey, whose family owns the inn. “I know not all of our neighbors are having the same lift, but everybody is doing better.”
Traffic approaching Bixby Bridge.
A visitor poses in an oversized chair at Big Sur River Inn.
Even at the New Camaldoli Hermitage, a Benedictine monastery above Lucia, the road’s reopening and coming summer season have made a difference. Bookings are up an estimated 30% at the hermitage, which rent rooms and cottages (for two nights or more) to visitors who agree to its requirement of silence.
Big Sur business owners advise visitors to travel on weekdays for less traffic and the best hotel rates, and to get on the road as early as possible.
Since its opening in 1937, the highway has been vulnerable to landslides and shifting ground, operating on a longstanding cycle of landslide, closure, repair, reopening and then another landslide, or sometimes a fire. The U.S. Geological Survey has identified the Big Sur coastline as one of the most landslide-prone areas in the western United States. The 2023-2026 closure was the longest in the highway’s history.
Over time, road crews have used increasingly sophisticated strategies. In the most recent efforts, Caltrans said, it used drones to help survey the slopes and remotely operated bulldozers and excavators to reduce risks to workers.
During the closure, no traffic was allowed on 6.8-mile span from just north of Lucia until about a mile south of the Esalen Institute. Drivers detoured inland by way of U.S. 101.
Lifestyle
Firings at CBS’ ’60 Minutes’ reflect the fight for media control in the age of Trump
Correspondents of CBS’ 60 Minutes pose for a portrait in 2023. From left to right, they are Sharyn Alfonsi, L. Jon Wertheim, Bill Whitaker, Lesley Stahl, Scott Pelley, Cecilia Vega, and Anderson Cooper. Former Executive Producer Bill Owens sits on the far right. Only Wertheim, Whitaker and Stahl remain at the program.
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When CBS fired Scott Pelley on Tuesday night, the new 60 Minutes executive producer, Nick Bilton, told Pelley it was for insubordination at a staff meeting the day before.
The veteran correspondent argues he was defending the DNA of 60 Minutes and the integrity of its journalism.
The battle royale over the network’s most prestigious and profitable news program is part of a broader fight over the direction of CBS News.
And given CBS’s acquisition by a billionaire family whose business interests have become intertwined with the political interests of President Trump, it reflects a larger war over control of the media in the current moment.

That father and son, Larry and David Ellison, bought CBS’ parent company, Paramount, last summer. In January, they became co-owners of TikTok’s U.S. operations. Now they’re seeking approval from Trump’s regulators to buy Warner Bros. Discovery, the parent company of CNN.
A glamorous show shorn, for now, of most its stars
CBS fired Cecilia Vega, a correspondent, and Tanya Simon, the executive producer, from 60 Minutes last week. They are shown in this photo at the 2026 White House Correspondents’ Association Dinner on April 25, 2026 in Washington, D.C.
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Kristina Bumphrey/Variety via Getty Images/Variety
But the specifics of this individual episode matter — for 60 Minutes, CBS, its audience of millions, and even the news business itself.
The program has been the most glamorous post in broadcast news. The correspondents are the stars of the show. And now, there are just three of them.
Anderson Cooper left last month, concerned over the direction of the network’s coverage. Last week was a virtual bloodbath: correspondents Cecilia Vega and Sharyn Alfonsi were fired. So were a producer and two show executives — including Tanya Simon, a longtime staffer who had stepped up as executive producer when her predecessor resigned in protest before the Ellisons’ takeover.

With Pelley’s ouster, only correspondents Lesley Stahl, Bill Whitaker, and Jon Wertheim remain. Now they are considering whether to resign, according to two associates with knowledge.
Their brand-new boss, Bilton, was previously a tech reporter for The New York Times and an investigative reporter for Vanity Fair. He executive-produced a documentary for Netflix about a couple accused of laundering Bitcoin and has been a producer on several other films.
Notably, he has no experience in television news.
Neither does Bari Weiss, whom David Ellison installed as the network’s editor in chief last October. The Ellisons also bought her center-right views-and-news site, The Free Press.
She has maintained that the network of Walter Cronkite needs a makeover for the digital moment. She has also contended for years that CBS, along with the rest of mainstream media, is too reflexively anti-Trump, anti-Israel, and too woke.
A rejection of CBS News executives’ overtures
The new executive producer of 60 Minutes, Nick Bilton, has been a tech journalist and documentary filmmaker, but lacks experience in broadcast news.
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Bilton attempted to set a conciliatory tone at Monday’s meeting — his first with the show. Pelley, a formidable veteran correspondent and former CBS Evening News anchor, wasn’t having it.
Pelley called Bilton unwelcome and unqualified. And Pelley said that Weiss was attempting to “murder” the program.
In firing Pelley on Tuesday, Bilton said the journalist had hijacked the meeting and rejected overtures to work constructively through their differences. (NPR obtained a copy of the firing notice.) Bilton wrote that Pelley’s “antipathy to the future of the show came through loud and clear.”
In his own statement late Tuesday evening, shared with NPR, Pelley accused CBS’s new news leadership of killing 60 Minutes‘ DNA and pushing him “to inject falsehoods and bias into a politically sensitive story” and “to include assertions that are unverified.”
The accusations, to which CBS has not yet responded, echo those made by Alfonsi and Vega, the two correspondents fired last week.
Earlier this year, Alfonsi publicly complained after Weiss held one of her stories at the last minute, and kept it frozen for weeks, demanding an on-camera interview with a Trump White House official that never played out. It ran, unchanged from the intended version, with additional statements from the administration tacked on to the end.
After being fired, Vega said in a statement obtained by NPR that her team had “experienced efforts to insert political bias into our stories.”
“Let’s call this what it is: censorship, both censorship and self-driven” Vega continued. “It is dangerous for the show and dangerous for democracy.”
Weiss previously rejected Alfonsi’s and Vega’s allegations. (CBS said Vega’s claims, for example, were “not based in reality” while expressing appreciation for her work.)
Weiss and Bilton say digital threat requires a 60 Minutes overhaul now
In a meeting this morning, Weiss said that Pelley chose his own path — that is, to be fired rather than to find a way to work through his concerns, according to attendees. The network and Weiss have not yet publicly addressed Pelley’s accusations of interference.
Bilton and Weiss say they respect the show’s traditions, its accomplishments and its legacy of enterprise reporting, extended interviews and visual storytelling. It rose in the ratings 9% over the past season under Simon.
The two news leaders say, however, 60 Minutes needs to be overhauled before it becomes increasingly irrelevant in the era of streamers and other sources of news, information and entertainment in the digital age.
Interviews with 12 current and former CBS News staffers, from producers to executives, suggest great reservations and suspicions remain about Weiss’ judgment and her ability to handle the prominent and even famous journalists on whom her division relies.
Weiss had initially sought to reinvent the CBS Evening News, dropping a two-anchor format that had sagged in the ratings. Cooper turned down Weiss’ overtures to anchor it and left the network altogether, concerned about her approach, according to associates. (They spoke on condition of anonymity because Cooper has not chosen to speak publicly on the matter.)
David Ellison became chairman and CEO of CBS’ parent company, Paramount, after buying it last year.
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Noam Galai/Getty Images for Paramount/Getty Images North America
The ratings have continued to sag under new anchor Tony Dokoupil. And some CBS journalists, including producers who have left the Evening News, have publicly accused Weiss of making editorial decisions driven by politics. She has rejected those claims.
The decision to take on overhauling two key shows — one listing, one highly profitable, both high profile — carries significant risks for Weiss and the network, even apart from other considerations.
But the Ellisons’ presence cannot be ignored.

When Shari Redstone was negotiating the sale of CBS’s parent company, Paramount, to the Ellisons’ Skydance Media last year, the network announced the end of Stephen Colbert’s late night show. He had been one of the president’s most biting and acerbic critics.
David Ellison also made a series of concessions directly to Trump’s chief broadcast regulator, Federal Communications Commission Chair Brendan Carr, gutting CBS’s diversity, equity and inclusion initiatives and appointing a conservative ombudsman to field complaints of bias against its news reporting.
Carr and other regulators approved the Paramount deal last summer.
The accommodations echo those made by other media titans.
Amazon and Blue Origin founder Jeff Bezos remade the editorial pages of the Washington Post, which he owns, into a far more hospitable zone for Trump at the outset of his second term. So did Los Angeles Times owner Dr. Patrick Soon-Shiong, a noted medical device inventor. Amazon and Blue Origin have multi-billion dollar contracts with the federal government. Soon-Shiong’s medical research firm routinely has patent applications up for review with federal regulators. One was approved Tuesday.
The Ellisons are hoping to win approval from federal regulators next month for their purchase of Warner Bros. Discovery in a deal valued at more than $110 billion. It would include Warner Bros. Studio, HBO and CNN, among other properties.
As Weiss routs CBS News’ old guard, the question of what role she might play at CNN — and what changes that portends at CBS — hangs over journalists at the two networks. The fate of 60 Minutes serves as a high-stakes case study for both.
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