Hi, it's Alexa Weibel from New York Times Cooking.
We've got tons of easy weeknight recipes,
and today I'm making my vegetarian mushroom shawarma pitas.
This recipe is just built for efficiency.
You toss your mushrooms and red onion in your spices, throw them in the oven.
By the time they're done, you've chopped your cabbage, and you're ready to assemble.
It feels crazy that this takes just 20 minutes of active time.
It's just delicious.
New York Times Cooking has you covered with easy dishes for busy weeknights.
You can find more at NYTCooking.com.
Today is graduation day and I'm exhausted.
I'm a Harvard student and over the last few months we've just been watching the news scared and we've somehow become pawns in this political culture war.
Trump has been coming up with new ways every single day.
of how to come after us.
We're currently in month four, and we have a long time to go with this administration.
So we really don't have a lot of hope that this is going away anytime soon.
From The New York Times, I'm Rachel Abrams, and this is The Daily.
I've been very proud to see the university stand up and resist what I think are overreaches from the Trump administration.
It's not an easy thing to unite a place as opinionated as Harvard,
and yet Trump has succeeded in doing exactly that.