Trump says he is serious about Canada becoming 51st state in Super Bowl interview

Trump says he is serious about Canada becoming 51st state in Super Bowl interview

By JILL COLVIN Associated Press

WASHINGTON (AP) — President Donald Trump said he is serious about wanting Canada to become the 51st state in an interview that aired Sunday during the Super Bowl preshow.

“Yeah it is,” Trump told Fox News Channel’s Bret Baier when asked whether his talk of annexing Canada is “a real thing” — as Canadian Prime Minister Justin Trudeau recently suggested.

“I think Canada would be much better off being the 51st state because we lose $200 billion a year with Canada. And I’m not going to let that happen,” he said. “Why are we paying $200 billion a year, essentially a subsidy to Canada?”

The U.S. is not subsidizing Canada. The U.S. buys products from the natural resource-rich nation, including commodities like oil. While the trade gap in goods has ballooned in recent years to $72 billion in 2023, the deficit largely reflects America’s imports of Canadian energy.

Trump has repeatedly suggested that Canada would be better off if it agreed to become the 51st U.S. state — a prospect that is deeply unpopular among Canadians.

Trudeau said Friday during a closed-door session with business and labor leaders that Trump’s talk of making Canada the 51st U.S. state is “a real thing” and is linked to his desire for access to the country’s natural resources.

“Mr. Trump has it in mind that the easiest way to do it is absorbing our country and it is a real thing. In my conversations with him on,” Trudeau said, according to CBC, Canada’s public broadcaster. “They’re very aware of our resources of what we have and they very much want to be able to benefit from those.”

In the interview, which was pre-taped this weekend in Florida, Trump also said that he has not seen enough action from Canada and Mexico to stave off the tariffs he has threatened to impose on the country’s two largest trading partners.

“No, it’s not good enough,” he said. “Something has to happen. It’s not sustainable. And I’m changing it.”

Trump last week agreed to a 30-day pause on his plan to slap Mexico and Canada with a 25% tariff on all imports except for Canadian oil, natural gas and electricity, which would be taxed at 10%, after the countries took steps to appease his concerns about border security and drug trafficking.

While traveling Sunday on Air Force One to the championship game in New Orleans, Trump said that he would on Monday announce a 25% tariffs on all steel and aluminum imports into the U.S., including from Canada and Mexico and a plan for reciprocal tariffs later in the week.

“Very simply it’s if they charge us, we charge them,” he said.

Trump’s participation in the interview marked a return to tradition. Presidents have typically granted a sit-down to the network broadcasting the Super Bowl game, the most-watched television event of the year. But both Trump and his predecessor, Joe Biden, were inconsistent in their participation.

Biden declined to participate last year and in 2023, when efforts by his team to have Biden speak with a Fox Corp. streaming service instead of the main network failed. During his first term, Trump participated in three out of four years.

Trump on Sunday will also become the first sitting president to attend the Super Bowl in person — something he told Baier he was surprised to learn.

“I thought it would be a good thing for the country to have the president at the game,” he said.

During his flight to New Orleans, Trump signed a proclamation declaring Feb. 9 “the first ever Gulf of America Day” as Air Force One flew over the body of water that he renamed by proclamation from the Gulf of Mexico.

Trump in the interview, also defended the work of billionaire Elon Musk, whose so-called Department of Government Efficiency, or DOGE, has been drawing deep concern from Democrats as he moves to shut down whole government agencies and fire large swaths of the federal workforce in the name of rooting out waste and inefficiency.

Musk, Trump said, has “been terrific,” and will target the Department of Education and the military next.

“We’re going to find billions, hundreds of billions of dollars of fraud and abuse,” Trump predicted. “I campaigned on this.”

He was also asked about his dancing, which has become a popular meme on social media.

“I don’t know what it is. I try and walk off sometimes without dancing and I can’t. I have to dance because it’s just that – something special about it,” Trump responded.

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Associated Press writer Darlene Superville contributed reporting from Air Force One.

He’s back, baby! ESPN’s Dick Vitale makes return to commentating following 4th bout with cancer

He’s back, baby! ESPN’s Dick Vitale makes return to commentating following 4th bout with cancer

By STEVE REED AP Sports Writer

CLEMSON. S.C. (AP) — He’s back, baby!

ESPN’s Dick Vitale received a standing ovation Saturday night at Clemson’s Littlejohn Coliseum in his first game back as a commentator since recovering from his fourth bout with cancer.

About 30 minutes before Clemson faced Duke, Vitale was greeted by a roar from the crowd as he arrived on the floor from a tunnel and began to make his way to his courtside seat to call the game. Clemson’s PA announcer chimed in with his best Vitale impersonation, saying “Dickie V, you’re awesome, baby!”

The 85-year-old Vitale appeared emotional as he waived to the crowd as they stood and cheered for nearly a minute.

Vitale hadn’t called a game for ESPN in two years.

He has battled four types of cancer over the past four years, including vocal cord cancer.

However, Vitale announced in late December he’s cancer-free after his fourth bout with the disease in just over three years.

“SANTA CLAUS came early as Dr Rick Brown called & said that my PET SCAN at 7 AM came back CLEAN OF CANCER !” Vitale posted on X on Dec. 23. “OMG thanks so much to ALL of YOU for your (prayers). Yes I’m cutting the nets down baby it’s my National Championship!”

Vitale had surgery in the summer to remove cancerous lymph nodes from his neck. He was previously treated for melanoma and lymphoma, and had radiation treatments last year for vocal cord cancer.

Parmesan Basil Orzo

Parmesan Basil Orzo

Orzo with Parmesan & Basil

creamy garlic and parmesan orzo pasta with lemon zest and parsley - orzo with parmesan & basil stock pictures, royalty-free photos & images
Photo by Getty Images

Orzo with Parmesan & Basil from Taste of Home

Prep time: 5 minutes

Cooking time: 15 minutes

Serving size: 4 servings

Ingredients

  • 1 cup uncooked orzo pasta or pearl couscous
  • 2 tablespoons butter
  • 1 can (14.5 ounces) chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons dried basil
  • 1/8 teaspoon pepper
  • Thinly sliced fresh basil (optional)
cooked italian pasta, risoni, orzo in a bowl on wooden table - cooking orzo stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

  1. Toast the Orzo:
    • In a large cast-iron or heavy skillet, sauté the orzo in butter over medium heat until lightly browned, about 3–5 minutes.
  2. Cook the Orzo:
    • Stir in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed and the orzo is tender, about 10–15 minutes.
  3. Finish with Flavor:
    • Stir in the Parmesan cheese, dried basil, and pepper. Mix well until the cheese is melted and the orzo is creamy.
  4. Garnish and Serve:
    • If desired, top with thinly sliced fresh basil for extra flavor and presentation. Serve immediately. Enjoy!
creamy garlic and parmesan orzo pasta with lemon zest and parsley - orzo with parmesan & basil stock pictures, royalty-free photos & images
Photo by Getty Images
Four Cheese Baked Pasta

Four Cheese Baked Pasta

Four Cheese Baked Pasta

Photo by Getty Images

Four Cheese Baked Pasta Recipe from Foodnetwork

Prep time: 20 minutes

Cooking time: 1 hour and 15 minutes

Serving size: 6 to 8 servings

Ingredients

  • Kosher salt
  • 1 (28-ounce) can whole plum tomatoes, crushed by hand
  • 1 pound mezzi rigatoni
  • 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
  • 1 pound part-skim mozzarella cheese, cubed
  • 1 1/2 cups grated asiago cheese (about 6 ounces)
  • 8 ounces part-skim ricotta cheese
  • 1 head garlic
  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1 onion, chopped
  • 1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
boiling pasta - rigatoni boiling stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

Preheat and Roast Garlic:
Preheat the oven to 400°F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.

Prepare the Sauce:
Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel, cooking and stirring occasionally for about 3 minutes. Add the chopped garlic and red pepper flakes, cooking for another 2 minutes until the garlic softens. Stir in the tomato paste and 1 teaspoon salt, and cook for 3 more minutes until the vegetables are tender. Add the crushed tomatoes and 4 cups water. Stir and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens slightly, about 30 minutes.

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the mezzi rigatoni and cook according to the package instructions. Drain, rinse under cold water, and set aside.

Prepare the Breadcrumbs:
Pulse the toasted rosemary focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each of parmesan and parsley. Pulse a few times until combined. Set aside.

Assemble the Dish:
Lightly brush a 9-by-13-inch baking dish with olive oil. Combine the cooked pasta, sauce, sun-dried tomatoes, fennel fronds, mozzarella, asiago, and the remaining 1/4 cup each of parmesan and parsley. Toss until well mixed. Transfer the mixture to the prepared baking dish. Top with spoonfuls of ricotta and sprinkle with the breadcrumbs.

Bake:
Cover the dish loosely with foil and bake for 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes.

Rest and Serve:
Let the baked pasta rest for 10 minutes before serving. Enjoy!

pasta in a cast iron pan shot on rustic wooden table - rigatoni baked pasta stock pictures, royalty-free photos & images
Photo by Getty Images
Flu season in the US is the most intense it’s been in at least 15 years

Flu season in the US is the most intense it’s been in at least 15 years

By MIKE STOBBE AP Medical Writer

NEW YORK (AP) — The U.S. winter virus season is in full force, and by one measure is the most intense in 15 years.

One indicator of flu activity is the percentage of doctor’s office visits driven by flu-like symptoms. Last week, that number was clearly higher than the peak of any winter flu season since 2009-2010, according to data posted Friday by the Centers for Disease Control and Prevention.

Of course, other viral infections can be mistaken for flu. But COVID-19 appears to be on the decline, according to hospital data and to CDC modeling projections. Available data also suggests another respiratory illness, RSV, has been fading nationally.

The flu has forced schools to shut down in some states. The Godley Independent School District, a 3,200-student system near Fort Worth, Texas, last week closed for three days after 650 students and 60 staff were out Tuesday.

Jeff Meador, a district spokesman, said the vast majority of illnesses there have been flu, plus some strep throat. He called it the worst flu season he could remember.

So far this season, the CDC estimates, there have been at least 24 million flu illnesses, 310,000 hospitalizations and 13,000 deaths — including at least 57 children. Traditionally, flu season peaks around February.

Overall, 43 states reported high or very high flu activity last week. Flu was most intense in the South, Southwest and western states.

In Rochester, New York, the flu season has been intense but not necessarily worse than at the peak of other years, said Dr. Elizabeth Murray, a pediatric emergency medicine doctor at the University of Rochester Medical Center.

She said there’s a lot of flu, but there’s also still a lot of RSV and a surprising number of babies with COVID-19.

“All of the respiratory illnesses are around, with a vengeance,” Murray added.

The CDC declined to let an Associated Press reporter speak to an agency flu expert about recent trends. The Trump administration ordered a temporary “pause” on health agency communications and has continued to refuse interview requests that were routinely granted in the past.

U.S. health officials recommends that everyone 6 months and older get an annual flu vaccination.

About 44% of adults got flu shots this winter, the same as last winter. But coverage of children is way down, at about 45% this winter. It’s usually around 50%, according to CDC data.

About 23% of U.S. adults were up to date in their COVID-19 vaccinations as of late January, up from about 20% at the same point in time the year before. COVID-19 vaccination rates for kids were about the same, at around 12%.

The government has not yet reported its estimates of how well this season’s flu vaccine is working.

Testing results from patients indicate that two strains of seasonal flu that are causing most illnesses — a Type A H1N1 and a Type A H3N2. Health officials are closely watching a third strain — a bird flu known as Type A H5N1 — that has sickened tens of millions of animals, but is known to have infected only 67 people in the U.S.

To avoid seasonal viruses, doctors say you should avoid touching your eyes, nose and mouth because germs can spread that way. You should also wash your hands with soap and water, clean frequently touched surfaces and avoid close contact with people who are sick.

___

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

Some Fort Liberty soldiers will head to US-Mexico border, bringing the total to 3,600

Some Fort Liberty soldiers will head to US-Mexico border, bringing the total to 3,600

WASHINGTON (AP) — The Pentagon will deploy roughly 1,500 more active duty soldiers to the southern border to support President Donald Trump’s expanding crackdown on immigration. That would eventually bring the total to about 3,600 active duty troops at the border. A U.S. official said Friday that the order has been approved to send a logistics brigade from the 18th Airborne Corps at Fort Liberty in North Carolina. The official spoke on condition of anonymity because the deployment has not yet been publicly announced. The Pentagon has been scrambling to put in motion Trump’s executive orders signed shortly after he took office on Jan. 20.

Concha Bread

Concha Bread

Concha Bread

Photo by Getty Images

Concha Bread Recipe from Delish

Prep time: 3 hours and 15 minutes

Cooking time: 22 minutes

Serving size: 12 servings

Ingredients

Dough:

  • 2/3 cup whole milk
  • 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
  • 1/4 cup plus 1 tsp. granulated sugar
  • 4 to 4 1/2 cups all-purpose flour
  • 2 tsp. kosher salt
  • 4 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into 16 pieces, room temperature, plus more for bowl

Topping and Assembly:

  • 1 cup all-purpose flour, plus more for assembly
  • 1 cup powdered sugar
  • 3/4 cup vegetable shortening
  • 2 Tbsp. unsweetened cocoa powder (optional)
  • 2 tsp. pure vanilla extract
  • Pinch of kosher salt
woman making rghayef (moroccan crepes) - making concha bread stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

Dough:

  1. Activate Yeast:
    In a small pot over medium heat, warm milk until about 105°F (warm to the touch, not hot). Transfer to a liquid measuring cup, stir in yeast and 1 tsp. granulated sugar. Let sit until foamy, about 5 minutes.
  2. Mix Dry Ingredients:
    In the large bowl of a stand mixer, whisk together 4 cups of flour, salt, and the remaining 1/4 cup of granulated sugar.
  3. Combine Ingredients:
    Once the milk mixture is foamy, add it to the flour mixture along with the eggs. Stir with a rubber spatula or wooden spoon until a shaggy dough forms.
  4. Knead Dough:
    Attach the bowl to the stand mixer fitted with the dough hook. Mix on medium-low speed, adding more flour 1 tablespoon at a time if the dough sticks to the bottom. Knead until smooth and elastic but still firm, about 10-12 minutes.
  5. Incorporate Butter:
    With the mixer running, add butter one piece at a time. Wait until each piece is fully incorporated before adding the next. This process might take up to 10 minutes.
  6. First Rise:
    Brush a medium bowl with softened butter. Shape the dough into a ball, transfer it to the prepared bowl, and cover tightly with plastic wrap. Let rise in a warm, draft-free area until nearly doubled in size, about 1 hour.

Topping and Assembly:

  1. Prepare Topping:
    In the bowl of a stand mixer fitted with the whisk attachment, beat together 1 cup flour, powdered sugar, shortening, cocoa powder (if using), vanilla, and a pinch of salt on low speed. Increase to medium speed and beat until smooth, resembling frosting (about 1 minute).
  2. Shape Dough:
    Line 2 baking sheets with parchment paper. Turn the dough onto a clean surface and divide it into 12 equal pieces. Roll each piece into a ball and place 6 balls on each sheet.
  3. Add Topping:
    Using damp hands, scoop about 2 heaping tablespoons of topping and pat it into a 3-inch disc. Drape the disc over each dough ball, leaving about 1/4-inch of dough exposed at the bottom. Smooth the topping gently with damp fingers.
  4. Score Topping:
    Use a conchas mold or a sharp knife dipped in flour to score the topping into patterns. Let the conchas rise again until the dough balls are about one-third bigger, about 1 hour.

Bake:

  1. Preheat Oven:
    Arrange racks in the upper and lower thirds of the oven. Preheat to 350°F.
  2. Bake Conchas:
    Bake for 20-22 minutes, rotating the baking sheets halfway through, until golden and risen.
  3. Cool and Serve:
    Transfer conchas to a wire rack to cool before serving.
conchas mexican bread top view baking ingredients in mexico - making concha bread stock pictures, royalty-free photos & images
Photo by Getty Images

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