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Trump is trying to wage an ambitious trade war with a shrinking army

19 August 2026 at 13:27

The staff of the tiny agency on the front lines of President Donald Trump’s trade wars has shrunk to its smallest size in two decades as its responsibilities balloon. Its work is suffering.

Since Trump returned to the White House, the agency has rolled out new tariffs across the globe, launched trade negotiations with dozens of countries and reopened the signature pact governing North American trade. And after the Supreme Court struck down many of his initial tariffs, it has begun four probes into countries’ unfair trade practices to provide legal justification for new duties — with more threatened

The trade agency is attempting to do all of this with a staff that has dwindled by about a fifth, which along with a hiring slowdown and an intensely compressed schedule is leading to often slapdash work, according to eleven former trade officials from the Trump and Biden administrations who spoke to POLITICO.

Some of the errors are embarrassing, including letters sent to foreign dignitaries announcing new tariffs that went out addressed to the wrong titles and genders, according to one former official.

Others could undermine the president’s drive to impose new duties on dozens of trading partners. A recent investigation into whether other countries’ inaction on forced labor is giving their exports an unfair advantage was rushed out in a matter of months when previous investigations have taken more than a year. An announcement of a second investigation lacked basic details like what policies are harming U.S. businesses. Tariff challengers have already seized on similar weaknesses in court.

“When you’re rushing like that, right, it’s kind of like crap in, crap out,” said one former Trump USTR official, who, like others interviewed by POLITICO, was granted anonymity to discuss the agency’s inner workings. USTR officials are getting “crushed” under the administration’s workload, the person said.

The brain drain at the agency, including the departures of senior officials responsible for leading trade talks with key allies, is continuing even as U.S. Trade Representative Jamieson Greer has pushed to expand the budget and stepped up hiring efforts.

A USTR spokesperson said that under Greer’s leadership, the agency has “delivered an unprecedented volume of work on behalf of the American people that is thorough and outcomes-based.”

Greer inherited an agency that was already shorthanded, and the Trump administration wasted no time in rolling out its new tariff-focused trade agenda. In the opening months of the administration, the president unveiled new tariffs on Mexico, Canada and China, before rolling out sweeping new duties on almost every U.S. trading partner on April 2, 2025 — what the president dubbed “Liberation Day.”

But the Liberation Day rollout was filled with errors. In addition to slapping tariffs on an uninhabited island filled only with penguins, which was roundly mocked in the media, the administration sent letters informing countries of their new tariff rates that contained the wrong genders and titles for foreign officials, said the first former official. The calculation for assessing the tariff rates, which USTR eventually published on its website, showed a simple back-of-the-envelope formula based on countries’ trade surpluses with the U.S., an embarrassment for an agency that prides itself on its data-driven, reasoned trade analysis and deep technical knowledge.

The episode “made USTR look like a joke,” the former official said.

The Supreme Court in February struck down Trump’s Liberation Day tariff regime, leaving USTR to come up with alternative legal justifications for imposing sweeping duties. More serious than the embarrassing mistakes, former officials said, is that the agency has been rushing out the reports and announcements that are used to create those justifications, potentially handing tariff challengers legal ammunition.

A March announcement of a probe into countries’ manufacturing overcapacity did not initially identify any specific policies from trading partners that qualify as an unfair trade practice, said Ed Gresser, a former assistant USTR for trade policy and economics, who left the agency during the Biden administration. The omission could leave the probe more vulnerable to a legal challenge, he said.

Countries also pushed back against inaccurate information in that announcement. An initial version referred to Singapore — one of the investigation’s targets — as having a bilateral trade surplus with the U.S. of $27 billion in 2024. But that language was quietly removed from a later version after the Singaporean government pointed out publicly that it was, in fact, the U.S. that had a trade surplus of $27 billion with Singapore. USTR also quietly corrected the numbers it cited for both Indonesia and Cambodia’s trade surpluses with the U.S.

Tariff challengers are already filing court documents citing omissions in the USTR investigation into efforts to curb imports made with forced labor. The July report into countries’ forced labor practices, initiated under Section 301 of the Trade Act of 1974 and produced in just four months, lacked the depth featured in comparable reports from previous administrations, three former officials noted.

“It strikes me a lot more vulnerable to legal challenge than previous 301 reports have been,” said Gresser, who is now the vice president and director for trade at the Progressive Policy Institute.

Democratic attorneys general filed a suit earlier this month seeking to overturn the proposed duties tied to forced labor. “The USTR made no effort to link the scope of the tariffs to the scope of harm,” they wrote in their filing.

Burlap and Barrel, a vendor of imported spices that is also suing, noted that the USTR failed to provide a “reasoned, record-based explanation” for its tariff findings.

“You can tell they’re stretched,” said Peter Harrell, a former Biden administration economic official who is now a trade law professor at Georgetown Law. Officials are “not able to put in or do the level of detail that they’ve been able to do in the past.”

USTR’s staff of less than 300 people has always punched above its weight, almost all of the former officials noted. The Commerce and Treasury Departments, by comparison, count workforces of around 40,000 and 80,000 employees, respectively.

From 2023 to 2026, however, the number of USTR employees fell almost 20 percent, from 269 workers to 220, leaving it with the smallest workforce since 2005, according to data from the White House Office of Personnel Management.

The agency’s lowest staffing in more than 20 years continues a decline that began in the latter half of the Biden administration when the agency faced a staff exodus driven by frustration with the former president’s dormant trade agenda.

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USTR’s in-house expertise has only continued to dwindle in the second Trump administration.

The agency’s most senior official responsible for North American trade, Daniel Watson, retired just days before the White House formally launched a review of the U.S.-Mexico-Canada Agreement on July 1. Meanwhile, Bryant Trick, the top trade official for Europe and the Middle East is also set to retire in the coming months at a time when U.S. talks with Europe over its digital trade practices, pharmaceutical pricing and implementation of a bilateral trade pact are in full swing.

Officials that left the agency during Trump’s second term did not agree on a single driving factor behind the recent departures. The first former USTR official cited their dismay over Trump’s ties to the late disgraced financier Jeffrey Epstein as a reason for their own departure. Others noted there was a cohort of staff nearing retirement age.

“I don’t sense that one can point to a morale problem or something like that,” a second former official said.

Greer, who served as chief of staff to Trump’s first-term trade representative, Bob Lighthizer, is widely respected at the agency, former officials said, and built up goodwill among staff for his handling of the administration-wide effort to cut the size of the government last year. USTR was spared from those cuts, which several former officials attributed to Greer’s assertiveness on personnel matters.

There is money available for USTR to staff up. The agency received $88 million in fiscal 2026, which should accommodate 274 employees, according toUSTR’s budget documents.Greer is also asking for $95 million in fiscal 2027 to beef up trade enforcement activities. The agency says the funding increase would allow for 301 full-time employees.

But it hasn’t been easy to hire.

Since Trump returned to office, the private sector has scrambled to bring on trade experts to help companies navigate the more complex tariff landscape, offering higher salaries than candidates and sitting officials can earn in government.

“It is no surprise that the private sector is eager to hire the well-regarded experts at USTR during this period of historic change in U.S. trade policy,” the USTR spokesperson added in a statement.

Three of the former officials said it is common for jobs to sit vacant for more than a year. One said they have seen the recruitment process drag on for two years, as the Executive Office of the President, which handles USTR’s hiring, prioritizes recruitment in other executive offices.

Shifts in human resources policies under Trump have also hurt recruitment efforts, two of the former USTR officials said, citing, in particular, new limits on remote work.

A flexible working environment “is one of the ways that you compete with better salaries and more certainty in other sectors,” one of the people said.

USTR is supposed to be a “nimble” agency, the person stressed — particularly so under Trump, where trade negotiations, investigations and new tariffs are rolled out on shortened timelines and responding to fast-moving developments in bilateral trade relationships.

“They’re being asked to do a lot,” the person said, but the hiring “system is just not set up to be nimble or to get results on any quick timeline.”

Paroma Soni contributed to this report.

Pumpkin Cheesecake with Pecan Praline Sauce

By: David
16 November 2024 at 21:56

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the few things that go on sale in France during the holidays.

One thing you don’t see is the use of pumpkin in desserts. A tart or pie (or ice cream) made of squash might sound funny, especially to non-Americans, but helps to remember that pumpkins, and other squash, are technically fruit. One could also point out the classic Swiss Chard Tart from Provence (which is in a whole other category), and Melanzane al cioccolato, eggplant with chocolate sauce, which I like. (Which one could argue is good because it’s smothered in dark chocolate.) But I don’t think everything goes with chocolate: A friend tried the hot chocolate with oysters at a famed chocolate shop in Paris, and after her description, I wasn’t rushing over there to try a cup.

To get that last image out of your mind, I present pumpkin cheesecake with a pecan praline sauce, that has nothing not to like about it. Cream cheese and sour cream, a buttery cookie crust, and a brown sugar and bourbon-tinged sauce loaded with crunchy pecans. I’m in.

DIYers may raise an eyebrow at using canned pumpkin. I’ve got a few reasons for using it. (And as many of you perhaps know, it’s not made from pumpkin, but a variety of squash similar to butternut squash.) One, is that when writing a recipe, it’s easy to get consistent, similar results when we’re all using the same ingredient. And two, it’s a heckuva lot easier, which is appreciated around the holidays when all of us have enough on our plates, and in our ovens, and it’s  fewer dishes to wash to boot.

If you want to go the other route, you can also make your own cream cheese and Graham crackers, grow your own pecans, churn up your own butter, and make your own cake pan. If you do go that route, let me know when your cheesecake is done ; )

In the meantime, I’m standing over my stove, stirring warm, just-toasted pecans into my praline sauce before lacing it with a dash of bourbon.

The praline sauce is decidedly on the sweet side. But that didn’t stop me (like, at all…) from dipping my spoon into it over and over and over again. Be sure to toast the pecans before using them. My pet-peeve in restaurants is when they don’t toast nuts. Toasting any nut usually improves it by at least 99%, if not more, so if you’re not consistently toasting your nuts before using them on salads, sauces, and in ice creams, start doing it now. It’s not too late.

But I can’t imagine this cheesecake being served without it. Although I could imagine eating the sauce without the cheesecake. And if you’re anything like me, you might find yourself spooning it over ice cream, ladling it over pumpkin pie (without the marshmallow topping), or even spooning it right into your mouth, like I do.

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Pumpkin Cheesecake with Pecan Praline Sauce

If using canned pumpkin, make sure that you don't use canned pumpkin pie 'filling' (which is sweetened and spiced); use canned pumpkin that is 100% pumpkin puree. If you want to make sugar pumpkin puree yourself, you can split a sugar pumpkin (or butternut squash) in half and scrape out the seeds. Butter the cut side of the pumpkin and bake cut side down on a parchment-lined baking sheet in a 375ºF/190ºC oven until very tender, about 35 to 45 minutes. When cool enough to handle, scoop out the flesh and puree in a blender or food processor, or pass it through a food mill. If you want to balance the sweetness of the sauce, you could add a scant teaspoon of apple cider vinegar or lemon juice to it, or to taste. Conversely, adding more liquor will take the edge off as well. Outside of the U.S., I often use speculoos cookies in place of the Graham crackers for the crust. If you go that route, you might want to reduce the butter in the crust by about 20% since speculoos cookies tend to be more buttery than Graham crackers. I use a glass-bottom springform pan for cheesecakes, which makes serving them much easier.
Servings 12 servings

Ingredients

For the crust

  • 1 1/2 cups (180g) Graham cracker crumbs
  • 4 tablespoons (60g) melted butter
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon

For the pumpkin cheesecake filling

  • Three 8-ounce (680g) packages cream cheese at room temperature
  • 1 1/4 cups (250g) sugar
  • grated zest one lemon preferably unsprayed
  • 4 large eggs at room temperature
  • One 15-ounce (425g) canned pumpkin puree
  • 1/2 cup (125g) sour cream or whole-milk plain yogurt
  • 1 tablespoon cornstarch or 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon dried ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of salt

Pecan praline sauce

  • 3/4 cup (105g) packed light or dark brown sugar
  • 1/2 cup (125ml) heavy cream
  • 6 tablespoons (85g) unsalted butter
  • 1/4 cup (60ml) maple syrup
  • 1/2 teaspoon kosher or sea salt
  • 1/4 cup (60ml) bourbon
  • 1 1/2 cups (160g) pecans toasted and coarsely chopped
  • 1/2 teaspoon vanilla extract

Instructions

  • To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. Refrigerate until ready to bake.
  • Preheat the oven to 350ºF (180ºC). Bake the crust until it feels set in the center, 10 to 12 minutes. Let cool on a wire rack. Turn the oven down to 325ºF (165ºC).
  • To make the filling, in the bowl of stand mixer fitted with the paddle attachment (or by hand, in a large bowl), beat together the cream cheese, sugar, and lemon zest, until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the mixing bowl, then add the pumpkin puree, sour cream, cornstarch or flour, and vanilla extract, along with the spices and salt.
  • Line the outside bottom of the springform pan with foil so it reaches all the way up to the top of the outside of the pan. If you have to use several pieces, I recommend triple-wrapping it to prevent leaking or water getting in the cake pan. (Better yet, use extra-wide foil, so you only need one sheet.) Scrape the mixture into the prepared springform pan and smooth the top. Place the cheesecake in a larger pan, such as a roasting pan, then add very warm water to the larger pan until it reaches halfway up the outside of the cake pan.
  • Bake the cheesecake in the oven until the center looks just slightly set, but not wet and sloshy in the center when you jiggle the pan. I start checking the cheesecake at the 50 minute mark, as it usually takes about 50 minutes to 1 hour, but may take up to 1 hour and 15 minutes. Remove the cake from the oven, then remove the cake from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours before serving.
  • Make the pecan praline sauce by heating the brown sugar, cream, butter, maple syrup and salt in a medium saucepan over medium-high heat, until it comes to a boil, stirring frequently. Let boil for 1 minute without stirring. Remove from heat and add the bourbon, pecans, and vanilla.

Notes

Serving: Run a sharp knife around the outside of the cheesecake to release it from the springform pan, then remove the sides of the pan. Dip the knife in warm water, wipe it dry, and use it to cut clean slices from the cheesecake. Serve with a ladleful of warm sauce poured over it. If the sauce gets too thick upon standing, you can thin it with milk or water.
Storage: The baked or unbaked crust can be made up to three days ahead and stored at room temperature (if baked), or refrigerated (unbaked). It can also be frozen either baked or unbaked for 2-3 months. The baked cheesecake will keep for up to 4 days in the refrigerator.

Related Recipes and Links

Dulce de leche cheesecake

Ingredients for American Baking in Paris

Pumpkin Ice Cream

Cheesecake

Maple Pumpkin Flan

Homemade Graham Crackers (Smitten Kitchen)

Homemade bourbon (Bourbon of the Day)

Homemade salt (Ruhlman)

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