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Wisconsin weighs a democratic socialist governor and other key races to watch in Tuesday’s primaries

(CNN) — The next battles over the Democratic Party’s ideological direction come Tuesday in a slate of primaries that includes showdowns in two upper Midwestern political battlegrounds.

Francesca Hong, a 37-year-old democratic socialist state legislator and former chef and restaurant owner, is widely favored to win her party’s nomination in the Wisconsin governor’s race — setting up a high-stakes test of how a swing state electorate might react to the party’s shift leftward this fall, as the 2028 Democratic presidential primary looms.

“I am tired of people telling us when we get to have change, how much change we get to have,” Hong told supporters Monday. “That incrementalism is irresponsible. We deserve so much better. You deserve so much better and together we are going to make better possible.”

It’s one of several key races that could affect the political landscape in November, when Democrats need wins up and down the ballot in the upper Midwest and elsewhere as they seek to win House and Senate majorities.

The week after Michigan voters narrowly chose the more progressive candidate in a Senate primary, voters in Minnesota will face a similar choice in their state’s Senate primary. A southwestern Wisconsin congressional primary features a similar ideological split. And in Connecticut, the Democratic divide is less over ideology than the question of whether the party needs generational change.

Republicans, meanwhile, will be closely watching South Carolina, where a special Senate primary is the latest test of whether GOP voters remain in lockstep with President Donald Trump.

Here are some of the key primaries to watch Tuesday:

Will Wisconsin Democrats pick a democratic socialist for governor?

Democratic Gov. Tony Evers’ decision not to seek a third term has paved the way for one of the party’s most chaotic primaries this year. As Hong surged, moderates flailed, failing to rally around an alternative. Both of Evers’ lieutenant governors — Mandela Barnes, who held the role in his first term, and Sara Rodriguez, who is in office now — dropped out of the race in July.

David Crowley, the Milwaukee County executive, dropped out of the race in early July. But after Rodriguez’s exit amid a campaign finance scandal, he reentered 10 days later, this time with Evers’ backing.

Awaiting the winner in November is Rep. Tom Tiffany, a Republican who is backed by Trump and has vastly outraised both Hong and Crowley.

One question looming over the Wisconsin gubernatorial primary’s final stretch has been whether Hong — who has appeared frequently in television interviews across outlets of all political persuasions — is ready for more intense scrutiny.

With some Democrats already concerned about her support for left-wing issues like defunding the police, she’s faced fresh backlash in recent days over a meandering answer last week in a CNN interview when asked about a 2020 tweet in which she advocated for canceling Thanksgiving because the holiday is “celebrating colonialism.”

Tracy Lewis of Madison said she feared the dustup over Thanksgiving will haunt Hong for the duration of the campaign if she wins the primary.

“I just feel sometimes like she’s not ready for prime time,” said Lewis, who is supporting Crowley after other candidates left the race. “It’s ridiculous. I don’t know what she was thinking about that.”

Karen Neff said she couldn’t believe when she heard about Hong’s back-and-forth on Thanksgiving.

“It’s dumb for that to be out there. We all love Thanksgiving,” Neff said. “Everybody goes home for Thanksgiving. When are you going to fight with your family if you don’t have Thanksgiving?”

Asked about the Thanksgiving comment that she has since walked back, Hong told CNN: “I had some bad takes and some hot takes on Twitter, but like all everyday Wisconsinites, I had to express my frustrations that the system wasn’t working for us.”

How early voting could hurt Crowley’s chances

The turbulent last month of the gubernatorial primary, which saw Barnes and Rodriguez drop out and Crowley reactive his campaign, may leave some Democratic voters who cast their ballot early in Wisconsin out of luck.

“I already voted absentee, but now we move on,” said Mike Connell, a Democratic voter from Madison who came to see Crowley as he stopped by the Majestic Theatre on a final push before Tuesday’s primary.

Tens of thousands of Wisconsin voters cast early ballots before the field was set, officials said, creating a scenario for which there is no recourse.

“Once an absentee ballot has been returned to the municipal clerk, it cannot be spoiled and reissued for any reason,” the Wisconsin Elections Commissions explained.

A longtime adviser to Wisconsin Democrats said the early voting dilemma could have real consequences for Crowley’s attempt to catch up with Hong’s momentum, telling CNN: “It could be an entirely different race, without the early votes that were already in.”

Setting stage for key Minnesota races

Minnesota Gov. Tim Walz, the 2024 Democratic vice presidential nominee, stunned the political world when he announced he would not seek reelection.

But there’s little drama in who Democrats will nominate to succeed him: Sen. Amy Klobuchar is all but certain to win the primary. She’ll take on whoever emerges from a nine-candidate Republican field that includes prominent 2020 election denier Mike Lindell, the pillow pitch man endorsed by Trump.

The bigger question mark comes in the race to replace the state’s other prominent Democrat senator who is retiring, Sen. Tina Smith.

That Democratic primary pits Rep. Angie Craig against Lt. Gov. Peggy Flanagan, in another moderate versus progressive showdown. Craig’s roster of supporters includes Buttigieg, former House Speaker Nancy Pelosi, House Minority Leader Hakeem Jeffries and Minnesota first lady Gwen Walz. Flanagan, meanwhile, is backed by a number of prominent progressives, including Vermont Sen. Bernie Sanders and Massachusetts Sen. Elizabeth Warren. Craig and her allies have outraised and outspent Flanagan in the primary.

On the Republican side, the field of nine contenders includes former sports broadcaster Michele Tafoya, former NBA player Royce White and former Navy SEAL Adam Schwarze. Tafoya has vastly outraised the other candidates.

Can Trump carry Graham’s sister to victory?

Trump encouraged South Carolina Gov. Henry McMaster to tap Lindsey Graham’s sister Darline Graham to fill the late Republican senator’s seat for the remainder of his term after he died last month.

But Graham was on the ballot this November, and now — with Trump’s encouragement and endorsement — his sister is competing Tuesday in a special primary to replace him and seek a full six-year term herself.

The wide-open primary features several prominent Republicans, including two members of Congress, Reps. Ralph Norman and Russell Fry, as well as former Gov. Mark Sanford and businessman Mark Lynch, who lost the primary to Lindsey Graham earlier this year.

If no candidate tops 50%, the top two finishers will advance to an August 25 runoff — a scenario that seems likely headed into Tuesday’s contest.

The race is the latest test of Trump’s sway over the Republican electorate. He started the year on a roll, steamrolling a handful of Indiana state senators who had defied his redistricting wishes, an intra-party critic in Kentucky Rep. Thomas Massie and two GOP senators, Louisiana’s Bill Cassidy and Texas’ John Cornyn. Since then, though, candidates he has endorsed have faltered in several races — including South Carolina’s gubernatorial primary, where Trump’s initial pick, Lt. Gov. Pamela Evette, lost to state Attorney General Alan Wilson.

Generational change in Connecticut?

Rep. John Larson, 78, has represented Connecticut for 14 terms in the House — and on Tuesday he faces a slate of challengers making the case for generational change within the Democratic Party.

Incumbent House members facing serious primaries is unprecedented in Connecticut, and Larson argues on the campaign trail that his seniority positions him to deliver for the deep-blue 1st District and the state much more effectively than a newcomer could.

But former Hartford Mayor Luke Bronin says the party needs a new direction and a greater sense of urgency to defeat what he says is an unprecedented level of corruption on the part of the Trump administration.

Buttigieg, the former transportation secretary and all-but-certain 2028 Democratic presidential contender, has waded into the race, endorsing Bronin. So has VoteVets, which said it spent nearly $1 million in advertising for Bronin.

Though Bronin is expected to be Larson’s strongest challenger, there are two other Democrats in the primary: Hartford school board member Ruth Fortune and state Rep. Jillian Gilchrest.

An ideologically divided Driftless Area

Wisconsin’s 3rd District features another moderate-versus-progressive Democratic match-up, with the party’s voters choosing a nominee to take on Republican Rep. Derrick Van Orden in what could be the state’s most competitive House race.

Rebecca Cooke, a moderate who came less than three percentage points from unseating Van Orden in what’s likely to have been a less politically favorable year for Democrats in 2024, faces progressive Emily Berge, the former Eau Claire city council president.

Cooke, who has broad Democratic establishment backing, has distanced herself from left-leaning policies like defunding the police and abolishing Immigration and Customs Enforcement. Berge advocates for Medicare for All, which Cooke suggested may be politically improbable and says a Democratic House majority would be more likely to focus on more achievable aims like extending Affordable Care Act tax credits. Berge says she would vote to impeach Trump, while Cooke has stopped short of saying she would do so.

The gubernatorial primary could be a factor in the race, with Berge potentially benefitting from a strong performance by Hong.

The district, in southwestern Wisconsin, includes most of the state’s portion of what’s known as the Driftless Area — a unique geographic region of steep hills, deep valleys and clear rivers and streams that wasn’t flattened by glaciers like most of the Midwest in the last Ice Age.

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™ & © 2026 Cable News Network, Inc., a Warner Bros. Discovery Company. All rights reserved.

Asia’s next great gourmet destination? Inside Indonesia’s fine-dining revolution

More than 120 years ago, Eliza Ruhamah Scidmore, National Geographic magazine’s first female writer, photographer and board member, chronicled her travels through colonial Indonesia in her book “Java: The Garden of the East.”She was particularly fascinated by a feast known as the rijsttafel (rice table), a multi-dish banquet that was served in the grand Hotel de Nederlanden in Batavia, as Jakarta was known then.Scidmore vividly recalled a “conglomerate mountain” of food, including bits of fish, duck, chicken, beef, omelettes and onions piled alongside steaks, salads, curries, chutneys, spices and tropical fruits.The sumptuous spread had something to satisfy everyone amongst the 100 or so guests that filled the grand dining hall — even the “squeamish folk, unseasoned tourists and well-starched Britons with a small sense of humor.”Like Scidmore, most early Western documentation of Indonesia’s flavors focused on the opulent colonial feast. Little else was known about the diverse and rich flavors found across the enormous archipelago, in spite of it being home to the fabled Spice Islands, which sparked a 16th- and 17th-century “spice rush” for cloves, nutmeg and mace by Portuguese, Dutch and British traders.In more recent decades, the world has become better acquainted with some of the beloved humble foods found in Indonesian homes and warungs (street-side eateries), with satay, nasi goreng and beef rendang among the most familiar dishes beloved by travelers.But now, there’s a rising number of contemporary chefs who are elevating the national cuisine on the global stage by reimagining its famous spices into fine-dining experiences, while sharing the sophisticated stories of Indonesian flavor through a different lens.Made up of thousands of islands dotted across two oceans, Indonesia is the world’s largest archipelagic country. It would be an understatement to say the country’s cuisine is wildly varied.As a result, “the existing understanding of Indonesian food culture is very shallow,” says William Wongso, an Indonesian culinary expert and author.Boasting an enviable array of regional ingredients and flavors, the country’s chefs have been working to educate international gourmets — and even locals — about the beauty of Indonesian cuisine.And Jakarta, its capital city, has become a breeding ground for the movement. Wongso compares it to the dining scenes in New York or Shanghai, which draw talent from all over their respective countries. “Everybody wants to come here to make a thing,” he says. “So people from different regions bring flavors and food cultures.”Some open humble warungs and serve their home cooking. A few look beyond recipes and focus on elements that make Indonesian cuisine unique for a wider audience, reinventing the whole experience.A modern, fine-dining blueprintEnter August, which opened in 2021 inside a gleaming skyscraper in Jakarta’s central business district.The duo behind the concept, Jakartan Hans Christian and Budi Cahyadi from the Indonesian island of Lombok, were definitely not the first people to promote Indonesian flavors — Christian emphasizes figures like Wongso, for example, who have been championing gastro-diplomacy abroad for decades.But August has spearheaded a new format and standard for the country’s fine-dining restaurants: a modern, Indonesia-inspired tasting menu operating at a world-class level of culinary execution and service.The industry has already noticed. August became one of the few Indonesian restaurants to achieve international recognition, placing 42nd on Asia’s 50 Best Restaurants 2026 and earning accolades at The Best Chef Awards.“When I came back to Jakarta, you either had classic French fine dining or very casual bistros, mostly run by expat chefs,” says Christian, who sharpened his skills in Malaysia and the United States before returning to Jakarta in 2016.“There were no locally grown chefs doing their own thing with their own roots or interpretations. For me, August is about the pride of telling our own story … and a responsibility to not only embrace our roots, but also relearn them.”Cahyadi, with more than a decade of hospitality experience in a luxury hotel, agrees. He currently helms the front of house in August’s dining room.“In Jakarta, you either had to pick a place where the food was good but the service was lousy, or a casual place where service was bad but food was decent. When I met Hans, I knew it was time for a place where food is excellent and hospitality is delivered at the exact same time,” he says.In 2019, the two started August as a private kitchen concept before turning it into the current restaurant in 2021.Inside August’s intimate dining room — warmly lit with dark wood accents and a bright, open stainless-steel kitchen at the end of the dining room — the restaurant’s two tasting menus blend familiar Indonesian flavor profiles into completely unexpected forms.Their daikon dish is inspired by the format of Japanese agedashi tofu — silken tofu coated in starch, deep-fried until golden brown and traditionally dressed in dashi sauce.August’s version is served with a cuko sauce — a sweet and sour reduction made with tamarind and palm sugar featuring a tangy umami taste.It reminds locals of eating pempek, the Indonesian fishcake. A drizzle of andaliman pepper oil, Indonesia’s version of Sichuan peppercorns, gives the dish a unique, numbing spicy kick.Another highlight features Japanese Kimendai fish cooked by pouring hot oil over the scales until it crisps up while keeping the flesh tender. It sits in a kuah garang asem (yellow sour curry sauce) from the Central Java region.The sourness comes from a native green fruit called belimbing wuluh (or bilimbi), which looks like an oblong tomato but tastes extremely acidic, while ginger flowers provide a touch of freshness.The curry base is made from a yellow bumbu — made of aromatics such as turmeric and lemongrass. Often compared with France’s mother sauces (a group of five master sauces, such as Béchamel and Hollandaise, that are said to be the foundation of classical French cooking), Indonesian bumbu are spiced sauces that take hours to caramelize and form the base of many different dishes.Christian says that August has slowly evolved over the years, with more Indonesian flavors being incorporated into his menu as the team gains confidence and the demand grows.“In the beginning, our menu leaned more towards classic European because that was my formal training. When more international guests came, they expected more Indonesian flavor,” says Christian.Now, with half of their guests coming from overseas, the team tries to find the balance carefully without being intimidating.“Finding that balance was crucial — doing modern Indonesian cooking in a way that’s exciting for locals without just putting expensive ingredients in a traditional dish. We want to start from a product or a cooking method and create something new out of that idea,” says Christian.The founders admit that Jakarta has few fine dining concepts compared to fellow Southeast Asian cities such as Kuala Lumpur, Singapore, Manila and Bangkok.“We knew we were a few years behind, but we are in progress to catch up. Over the years, the interest from people who want to learn and taste the flavor of Indonesia is growing,” says Christian. “For the past five to six years, we’ve been on a mission to prove people wrong.”It wasn’t easy. It wasn’t just about the menus, but the operation.They were the first restaurant to impose a reservation fee for diners in Jakarta. It also took a few years to educate their diners to be punctual for the tasting menu so the table could start the menu together – an often tricky feat in Jakarta traffic.But August’s success helped set new operational benchmarks for the city, proving that local diners were ready to enjoy high-end tasting menus.In the years since, Jakarta’s fine-dining community has expanded rapidly.ESA, opened in 2023, proudly offers a menu called New Jakarta Cuisine. Kindling, which opened the following year, blends Indonesian-Chinese dishes with French technique. Selera, newly opened this year in the Keraton at the Plaza hotel, emphasizes the nation’s culinary heritage with local ingredients.Outside the capital, things are changing, too, particularly in the country’s tourist hotspots. Bali, for example, has evolved to offer more than just fine resort dining and Western restaurants catering to visitors.Locavore NXT, helmed by Dutch-Indonesian duo Eelke Plasmeijer and Ray Adriansyah, serves a tasting menu that highlights local ingredients. The independent concept also has a farm, laboratory and store.Meanwhile, young, local and independent concepts are slowly increasing elsewhere in the country.Overlooking the historical Prambanan Temple and Mount Merapi, Suwatu in Yogyakarta, the royal cultural heart of Java, is an upscale hillside restaurant with a menu packed with local dishes cooked by local villagers.In Bandung, both MMBS (Mari Merangkai Bunga Seroja) and Plataran Bandung serve local Sundanese cuisine, with hyper-seasonal tasting menus featuring a creative twist.Not just about the price tagAt the same time, classic Indonesian restaurants are reexamining the stories they would like to tell.For a long time, the 1945 Restaurant inside the Fairmont Jakarta has been regarded as the city’s only high-end Indonesian restaurant in a five-star hotel.Taking over as the chef de cuisine this year, Yopi Tumeru has been determined to inject fresh ideas into the 11-year-old establishment — and he was inspired by the traditional rijsttafel concept.His vision of the legendary feast isn’t only a sumptuous buffet but an educational exploration of Indonesian cuisine.“For many years, Indonesian food was presented either as home cooking, street food or part of a hotel buffet… Our Rijsttafel was designed as a culinary journey through the archipelago. We preserve the generous and communal character of the traditional experience while refining the portions, presentation and sequence,” Tumeru says.The menu includes dishes such as wagyu beef rendang, duck leg confit with sambal madura, tuna collar rica-rica (rahang tuna), tempe nachos and es teler cheesecake — all created to shine new light onto old dishes.For chefs like Tumeru, presenting Indonesian cuisine in a haute gastronomic format isn’t just about slapping on higher price tags and using expensive ingredients.They are proudly showcasing the often undervalued Indonesian cuisine — from the ingredients, the knowledge and the labor to the cultural heritage.“Rendang, for example, is not simply beef cooked in coconut milk. It requires patience, careful control of the heat, and an understanding of how the spices develop over time,” says Tumeru, who feels chefs have a responsibility to help guests appreciate that complexity.Despite giving Indonesian cuisine an upscale makeover, all of the chefs insist their roots and hearts remain with the humble, family-run warung. They encourage diners to ask for street-food tips, which might otherwise feel intimidating without a local guide.The movement isn’t about replacing affordable neighborhood joints. It’s about broadening how the world sees Indonesian food, using fine dining as a welcoming gateway into their country’s vast culinary heritage.“There is still a mindset that Indonesian food cannot be expensive — that is not true,” says Wongso.“These high-end restaurants, if they’re doing it right, they’re quite helpful in changing people’s mindsets. Indonesian food cannot be cheap. It takes immense labor and skill. A single sauce or spice paste takes hours of balancing and preparation. You can Google many things, but you can’t Google taste.”​The-CNN-Wire™ & © 2026 Cable News Network, Inc., a Warner Bros. Discovery Company. All rights reserved.
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