In 1976, Claudia “Lady Bird” Johnson was having a barbecue at her family’s ranch in the Texas Hill Country. It was for old friends and former DC colleagues, and she designated it as her last parent. On the menu were brisket ice cream, coleslaw and peach ice cream, which were all standard Johnson Farm offerings. But one thing struck me when I read the menu: carrots and green onions.
Although I could not find any detail like . . .
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