75 to 100: The number of bottles of hot sauce stashed in the White House by Hillary Clinton when she was first lady, as estimated by former White House Chef Walter Scheib. As secretary of state, Clinton’s interest in food is in the spotlight — she’s ushered in a new era of cuisine at the State Department (think watermelon-tomato gazpacho with Maryland crab meat). Recent meals have drawn rave reviews from visiting dignitaries, including Israel Prime Minister Benjamin Netanyahu.
Clinton told The New York Times that “showcasing favorite cuisines, ceremonies and values is an often overlooked and powerful tool of diplomacy.”
Natalie Jones, a deputy chief of protocol at the department, described the importance of food in blunter terms: “Tough negotiations take place at the dining table.”
h/t: The New York Times
