Baking recipes have always been in metric weights. Because the density and moisture of ingredients vary and the “chemistry” is much more precise than cooking.
Hardly a communist plot.
My cook books are all in Imperial. Metric may be more precise but Imperial is easier and produces great results.
Of course, it is not a communist plot. But it is an attempt by the New York Times to try and convert us to metric. That idea has been in American think tanks for years. It’s only within the last several months that the Times has converted to metric and, I’m sure, confused some people.
Some of my friends in England hate having the metric system foisted upon them by the EU.