Kennedy has shown little interest in managing the details of work in his department, according to multiple colleagues. Instead, they say, he is single-mindedly focused on his top priorities, including food recommendations and pesticide exposures, and hunting for evidence to support his long-held beliefs that vaccines are harmful.
Deeply mistrustful of career civil officials, the secretary has surrounded himself with a close circle of handpicked advisers and stacked agencies with political pointees aligned with his views. While major posts have sat vacant and a wave of veteran health experts and scientists have departed, Kennedy has remained isolated from much of the department’s top staff.
He rarely engages with members of Congress, colleagues said, unless he is asked to testify. He has made just one known visit to the CDC, after a gunman opened fire on its headquarters and killed a police officer last August.
This examination of Kennedy’s leadership style is based on the accounts of a dozen people who have had direct contact with him as secretary, as well as other health department employees, all of whom spoke on the condition of anonymity to avoid retribution.
Kennedy and the department did not directly address questions about his leadership style.
The secretary’s detachment from much of the work of the agency, along with the administration’s deep staff cuts and his attacks on career staff, have driven down morale, they say. It’s a dynamic that could threaten the department’s ability to protect Americans in a crisis, according to public health experts and former secretaries.
Critics say one of the most urgent problems is Kennedy’s failure to act more swiftly to address a leadership vacuum. There is no surgeon general. About half of the 27 institutes and centers at the National Institutes of Health are run by acting directors. The acting chief of the National Institute for Allergy and Infectious Diseases was recently fired, as was the nation’s top drug regulator.
The leader of the Food and Drug Administration quit last month under pressure over tobacco policy. Kennedy fired the CDC director last August; it is now run on an acting basis by Dr. Jay Bhattacharya, who has another huge job as director of the NIH.
You would never accept a major corporation operating this way, said Michael T. Osterholm, director of the University of Minnesota Center for Infectious Disease Research and Policy, who has advised health secretaries of both parties.
If the CEO lacked deep expertise in the company’s business and the leaders of its most important divisions were missing, investors would revolt, Osterholm said. Here, the stakes are much higher. The mission is protecting the health and safety of the American people, and we’re confronting serious disease threats without permanent leadership in some of our most important public health agencies.
To address the management gs, the White House and Kennedy initiated a shake-up in February, elevating Christopher Klomp, a department official and former health care executive, to serve as the secretary’s chief counselor and smooth out operations. In a statement, Courtney Spencer, who left the Labor Department two weeks ago to become Kennedy’s top spokesperson, said the health department was aggressively recruiting top talent to fill every remaining vacancy, adding, Nothing has slowed our ability to execute.
Kennedy’s allies say that while his management style may be different from that of his predecessors, he is leading in other ways by taking stands on matters of importance to Americans, including healthy eating and tackling chronic disease.
You do not come to Washington to challenge powerful interests, disrupt decades of business as usual, and demand accountability to make friends, Dr. Mehmet Oz, director of the Centers for Medicare and Medicaid Services and a close ally of Kennedy’s, said in a statement provided by the health department. You do it to deliver results.
Other advisers say Kennedy is also running into the realities of Washington, including a Congress that has refused to confirm some of President Trump’s nominees.
Very predictably, you get into governing, you get into a toxic political environment, and a situation where there’s trillions of dollars of interest and you have the burden of having to do policy, Calley Means, a close adviser to Kennedy, said at a recent forum hosted by Harvard University. Nobody executes perfectly.
Kennedy keeps a low profile at the health department’s headquarters, a hulking building that faces the National Mall near the US Citol.
When he is in town, he exercises at his gym before work, then usually arrives at about 10 a.m. and leaves by 4 p.m., his colleagues say. He spends much of his day in closed-door meetings, according to those who work with him, and has little direct engagement with his staff.
Every Tuesday at 10:30 a.m., the chiefs of the department’s 13 operating divisions gather in the secretary’s suite to update leadership on their activities. At the outset of his tenure, Kennedy was rarely there, either virtually or in person, according to three people familiar with his schedule. Since Klomp’s elevation, he now shows up once a month. But when he does attend, he often pears disengaged and spends the time scrolling on his phone, according to people in attendance. Several described him as checked out.
Once, when he arrived to the meeting 15 minutes late, Kennedy offered a self-deprecating ology, according to one person in the room: Thank you for putting up with my dysfunctional self.
Health department officials did not respond to a request for comment about the meeting or Kennedy’s remark.
His lack of interest in matters that are not high on his priority list has meant that he has not engaged at critical moments, colleagues said.
Susan Monarez, who briefly served as Kennedy’s CDC director before she was fired, had little direct interaction with the health secretary until she ran afoul of him on vaccine policy. She later told senators that during a series of tense meetings with the secretary, she was directed to only work with the political pointees that he had put in place at CDC, and not to speak or work with the career scientists.
Under any circumstances, the Department of Health and Human Services is difficult to run. It has 13 operating divisions covering a vast array of issues, such as child welfare and pandemic preparedness. Past secretaries from both political parties say there are three main ingredients for success: understanding the work of the divisions, strong crisis communication, and muscular coordination with state, local, and international health leaders.
Tommy G. Thompson, who as health secretary to President George W. Bush faced complaints about his management of the 2001 anthrax crisis, spent a week at each one of the operating divisions at the outset of his tenure, and made frequent trips to Citol Hill to advocate for the department. In an interview last year, he said he would strongly suggest Kennedy do the same.
The department is so vast and so complex, Thompson said, and you have to be prepared.

Portillo’s, a longtime fixture for Chicago-style food, is establishing a presence on one of the city’s most iconic streets – but not in its usual form.
The suburban Oak Brook-based chain is opening a new location at 304 N. Michigan Ave., near the intersection of East Wacker Place, according to a recent announcement. Signage posted on the building read “coming soon,” though it’s unclear when exactly the restaurant will open.
The location won’t be one of its typical dine-in establishments.
“Our Michigan Avenue restaurant will be one of the first in-line, walk-up Portillo’s locations, designed for guests on the go who want a quick and easy way to get their Portillo’s fix,” the announcement read, in part.
Founded by Dick Portillo as a hot dog stand in suburban Villa Park in 1963, Portillo’s has become a go-to spot for Chicago classics such as Italian beef sandwiches, Chicago-style hot dogs and cheese fries, as well as signature items like its chocolate cake and chocolate cake shakes.
The chain continues to expand locally, where it operates dozens of restaurants, while also growing nationally, including in Texas, where it recently opened its first in-airport restaurant at Dallas Fort Worth International Airport.
In recent years, Portillo’s has introduced smaller brick-and-mortar locations that emphasize pick-up and drive-thru options and don’t include typical dining rooms. Such restaurants have opened in Joliet, Rosemont and Orland Park. The chain has grown to more than 90 restaurants in 10 states nationwide.

The Fresko V6 vacuum sealer is currently available for 20% off on Amazon.
This model features fully automatic operation, a built-in cutter, and stronger sealing technology.
The vacuum sealer comes with a starter kit that includes two roll bags and external vacuum accessories.
If you’ve ever had to throw out leftovers, freezer-burned meat or produce that went bad way too fast, you’re not alone. Especially as it is getting more and more expensive to waste food with rising grocery prices, I found an Amazon kitchen deal to help you save your leftovers and your budget.
The compact Fresko Food Vacuum Sealer is designed to remove air and lock in freshness, helping food last significantly longer than traditional storage methods. And unlike older models, this one is mostly hands-free, automatically detecting bags and sealing them with less effort on your part.
It’s quickly become an Amazon best-seller with nearly 1,000 five-star customer reviews, especially for people trying to stretch grocery budgets, meal prep more efficiently or simply keep food tasting fresh longer.
With settings for dry and moist foods, it can handle everything from raw meat to leftovers and produce without complicated adjustments. Plus, this food vacuum sealer is currently on sale for 20% off at Amazon, helping you ring up at under $80. Here’s what it does, why shoppers love it and how to grab the early Prime Day deal.
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What is the Fresko V6 vacuum sealer?
The Fresko V6 is a fully automatic vacuum sealer featuring a dual‑chamber design, stronger sealing wire, and built‑in cutter for easier food preservation.
How does this vacuum sealer actually help reduce food waste?
One of the biggest reasons food goes bad is exposure to air. Here’s how the Fresko vacuum sealer can help reduce food waste:
It removes oxygen to slow spoilage
When food is stored in regular containers or bags, air speeds up oxidation and bacterial growth—two major causes of spoilage. This vacuum sealer removes that air before sealing, which can dramatically extend how long food stays fresh.
Helps food last longer in the fridge and freezer
Vacuum-sealed food is far less likely to develop freezer burn or lose its texture and flavor. That means you can store meats, produce and leftovers for longer without sacrificing quality.
→ How long does food last with the Fresko V6? Thanks to its upgraded sealing system, food sealed with the Fresko V6 can stay fresh up to eight times longer than non‑sealed storage.
It makes bulk grocery shopping and meal prep more practical
Because food lasts longer, you can buy in bulk, portion meals ahead of time, and store extras without worrying they’ll go to waste. That’s one of the biggest reasons vacuum sealers are popular with meal preppers and families trying to cut grocery costs.
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Travel changes you, but food cultures are how a city shows you who it really is. The best street food cities don’t just feed visitors — they reveal a community’s history, rhythm and priorities in a single bite. From woks older than your grandparents in Bangkok to UNESCO-recognized hawker stalls in Singore, here’s where the world eats best on the sidewalk.
Why Street Food Beats the Tourist Menu
A guidebook restaurant tells you what travelers want. A street food stall tells you what locals actually eat. That distinction is everything when you’re trying to understand a new place.
Street food vendors have often spent decades perfecting a single dish — one noodle bowl, one flatbread, one skewer. The result is hyper-specialized expertise you can rarely find inside a sit-down restaurant. It’s also the most affordable, immediate way to taste a city.
A good rule of thumb almost anywhere in the world: look for a crowd of locals and bubbling hot food. Skip raw vegetables when you’re unsure of the water supply, and don’t be afraid to point at what someone else is eating.
Which Cities Define Global Street Food Culture
Bangkok, Thailand is widely considered the street food cital of the world. Every sidewalk, alley and canal-side hosts vendors perfecting pad thai, boat noodle soup, mango sticky rice and grilled meats. Yaowarat (Chinatown) and Or Tor Kor Market are the essential stops, and several street food tours now follow Michelin Guide recommendations.
Singore has elevated street food into something unique. Its hawker culture is UNESCO-recognized as an intangible cultural heritage. Hawker centers like Maxwell Food Centre, Lau Pa Sat and Old Airport Road offer seating and double as community hubs where people play chess or music between bites of Hainanese chicken rice, laksa and bak chor mee.
Hanoi, Vietnam is where dishes you may know from the U.S. — bánh mì, phở — originated as street food. Bún chả, a pork and noodle dish, earned Bún Chả Đắc Kim in the Old Quarter a Michelin recommendation. Locals gather on tiny plastic stools near stalls — a cluster of them is your signal the food is great.
Taipei, Taiwan runs on night markets. Shilin Night Market and Raohe Street Night Market are the heavyweights, with some Raohe stalls earning Michelin Guide recognition. Look for black pepper buns (hu jiao bing), scallion pancakes and oyster omelets. Most stalls stay open until midnight.
Where to Eat Beyond Asia
Mexico City, Mexico is a street food powerhouse. Tacos al pastor shaved from a spit, elotes slathered in mayo and chili, and tamales for breakfast are daily stles. An estimated 75% of the Mexico City population eats street food at least once a week, according to Eater. Centro Histórico is the most concentrated zone for historic stalls, but clusters near transit hubs and office buildings rarely dispoint.
Marrakech, Morocco often impresses visitors more than its touristy cafes. Jemaa el-Fna Square functions as an open-air dining room, marketplace and entertainment hub all at once. The signature dishes: msemen, a flaky pan-fried flatbread, and harira, a hearty soup of tomato, lentils and chickpeas.
How to Find the Best Stalls in Any City
A few rules travel well no matter which city you’re in:
Follow the locals. If office workers and families are lined up, the food is fresh and trusted.
Watch for high turnover. Stalls that cook to order and sell out fast are safer and tastier than slow ones.
Hit transit hubs and markets. Many of the best vendors set up where commuters and shoppers pass.
Book a guided tour on day one. A local guide accelerates everything you’d otherwise learn by trial and error.
Don’t sweat the language. Pointing at what looks good is universal — and often how regulars order anyway.
The best street food cities reward curiosity over caution. Wander a block past the tourist m, and the meal you remember most from the trip is usually waiting on a sidewalk.

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A burger stand in a popular beach town has managed to keep its signature burger at a little over $1 for nearly 20 years, even as food and energy prices have soared.
Chris Higgitt, owner of Higgitt’s Las Vegas Arcade Blackpool & £1 Burger Bar in the seaside resort town of Blackpool, England, has been selling the same burger for £1, or about $1.34, since opening the business in 2006, news agency SWNS reported.
The burger includes a bun, an English beef patty, onions and sauce.
CHILI’S TROLLS FAST-FOOD GIANTS AS VALUE MEALS FACE BACKLASH FROM PRICE-WEARY CONSUMERS
Higgitt, 58, said the low price has become a major attraction, drawing long lines of customers during the busy tourist season.
“I am very proud of being able to keep the price for this long,” Higgitt told SWNS.
“It is more popular than ever,” Higgitt said, noting that people will wait in line for more than an hour to buy one.
Prior to working in the burger business, Higgitt worked as a processing and quality engineer. He later operated a bed-and-breakfast with his wife, Karen, before the couple purchased an arcade in 2006.
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“The arcade wasn’t performing very well and Karen and I were talking about what we could do, and we thought of a burger bar,” Higgitt said.
He added, “So from this off-the-cuff conversation, I sat down and did the math, and figured out I could sell them for £1.”
What began as a side business gradually grew into the couple’s primary source of income.
Today, Higgitt said about 90% of his revenue comes from the burger operation, which is open seven days a week from March through November.
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He credits a combination of efficiency, bulk purchasing and social media exposure with helping him keep prices low.
Higgitt estimates that each burger costs him about 50 pence, or roughly 68 cents, to make — including ingredients and electricity.
Keeping prices low, he said, depends on buying ingredients in bulk and attracting a steady stream of customers.
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Social media has become one of the biggest drivers of that traffic, he said, with videos posted by TikTok creators and YouTubers regularly drawing new visitors eager to try what many describe as Britain’s cheest burger.
“I am always welcoming [toward] food YouTubers or TikTokers who come along and record themselves trying the burger,” Higgitt said.
“This in turn brings people to try it themselves, or just to see me and enjoy the buzz of the place.”
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