The World Development Movement has accused Goldman Sachs of distorting the commodities market, leading to a potential worldwide food crises, a claim the Wall Street bank denies. The Daily Telegraph reports that Tim Jones, who wrote the accusatory report for the anti-poverty organization, explained, "In the 1930s, rules were introduced to limit financial speculation in food markets but these were eroded by the banks, in particular by lobbying from Goldman. Although lots of banks and hedge funds are causing the problems, Goldman is the biggest. We estimate the bank made $1bn profit from trading on food last year." Goldman reps call the report misleading and profits over-estimated.
Recycling is good, right? Not when it's cooking oil recycled from sewage drains and sold from restaurant back doors. Chinese officials are trying to stop the process of using "gutter oil". China consumes more food oil than it can produce, which has created a black market for reselling used oil and old meat drippings. The Associated Press said, "Marie-Paule Benassi, a food safety official with the European Union's delegation in China, said reused cooking oil would likely contain acrylamide, a carcinogenic chemical that forms naturally when starchy foods are baked or fried. 'Recycling oil is something that has been done in all families, but the more the oil is cooked the more it will contain some residues of food and all these carcinogenic particles,' Benassi said."
Esquire tells you how to eat like a man. Specifically, how to eat like a gentleman, with 39 dining etiquette tips for men. Decide fast, don't bribe, and for God's sake don't discuss golf in front of the women-folk! Also, putting a slice of citrus in your water means you're a girl.
A Japanese Subway franchise goes super-local by growing their own hydroponic lettuce on the roof. Inhabitant reports that there's only enough space to grow 10 percent of the restaurant's total lettuce, but it's pretty.
The latest Brooklyn food trend: artisan jerky. The Atlantic visits SlantShack Jerky, a businesses started by a Columbia grad student/jerky aficionado. Why jerky? "'Because jerky is amazing and underappreciated,' explained Leah Sandals, the company's director of communications. 'It's like a succulent steak you can carry around in your pocket!'" Included in the piece: a jerky-making hipster with a can of PBR.
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