Category Archives: Food

Iraqi bakers and barbers under attack

The BBC has an interesting first-person story — just a taste of violence in Iraq:

bakers have become the latest casualties in Iraq’s seemingly unstoppable slide into communal blood-letting.

The reason is simple – traditionally most bakeries in the city have been run by Shia families.

So, for Sunni insurgents trying to stir the sectarian demon, or seeking revenge for Shia attacks on their own communities, bakers make an easy target.

They do not say why bakers are usually Shia, but the “easy target” comment is very revealing as it spells out the widening chasm of domestic conflict. My guess is that a baker is as much an economic target as a religious one, as the insurgents are trying to disrupt daily lives/routines and establish control of neighborhood supply-lines. Barbers apparently also work in fear of attack:

in recent months, a growing number of barbers have been killed or intimidated – on religious grounds.

They are accused of breaking Islamic codes by cutting hair in a certain way and shaving men’s beards, an echo of similar edicts issued by the Taleban in Afghanistan.

The threats are coming from both Sunni and Shia extremists – the same people are behind much of the sectarian violence.

This seems more related to religious extremism than the baker killings, but the barber also shared his memory of how business was before the US invaded:

“It’s very sad,” he says. “Before the war, we would just cut hair the way people wanted. Now we’re not allowed to.”

And he went on: “Before we would never talk about whether someone was Sunni or Shia or Christian. You would never hear those words, we all lived peacefully. I don’t know what is going to happen now.”

Will the bakers and barbers stop working or will they stock weapons and hire “protection” and add it to the cost of goods? That might have been the question three or four years ago, but the market is so broken now and the violence escalating so much that it is a wonder anyone goes to work in the open or identifies themselves as a baker. I wonder what bank security must look like:

On Sunday, a day after at least 36 people were killed in a spate of bombings in Baghdad, gunmen stormed a city bakery and kidnapped the ten employees in the early morning hours.

“Gunmen in five civilian cars stormed the bakery in the Shiite neighborhood of Kadhimiyah and took away the ten employees,� an interior ministry official said.

Police also found nine bodies of men who were tortured to death, an indication that sectarian killings were continuing without halt between the Shiite and Sunni communities.

When the US first invaded, they accused anyone who was in the Ba’athist Party of being a loyalist to Saddam. Nevermind the fact that people working in the public sector (schools, hospitals, etc.) had no choice but to publically support Saddam, since he required their loyalty and punished dissent. Sadly, instead of bringing freedom to these people, the Bush administration policy led by Bremer was to remove all “loyalists” and create a flat, open market. Into this vacuum rushed the extremists and resistance fighters and thus became the foundation for violence today. Moreover, I think it important to note that the resistance forces appear to be taking the same tactics as the Bush administration and declaring anyone with any affiliation to the government a potential target:

Electricity is a big problem. Many big private generating sets are providing homes with power. The terrorists forbid the operators to do their work because they think this will strengthen the government position.

It is the same with other services. Even Shia bakers are being killed, they don’t want them to feed Shias.

Almond security

Several years ago when I was working for a supply chain security company, I remember discussing physical controls versus logical controls with some industry experts. Whereas encryption can provide a fairly inexpensive, although non-trivial, way to prevent tampering of software, it can be very expensive although trivial to prevent tampering of goods. Some of my colleagues, who worked on logistics for the US military operations in Iraq and Somalia, pointed out that it is common for crates filled with many hundreds of thousands of dollars of goods to sit in a dark yard protected by a chainlink fence and a sleepy unarmed (or lightly-armed) guard, if anything at all. At the end of the day everyone tended to agree that the risk we needed to address was less about thing in actual transit and more about storage and holding areas:

Recent news has put the almond industry into the spotlight:

Crime officials estimate the total losses from the almond thieves at $1.5million in the past 18 months to two years throughout the Valley. No arrests have been made.

The nut thieves hit Fresno County the night of Oct. 1, stealing a semi-truck carrying a container of almonds from the Devine Intermodal yard, according to the Almond Board of California.

The truck was attached to a 40-foot container filled with 44,000 pounds of blanched, sliced and diced almonds packed by Campos Brothers in Caruthers.

Talk about nuts. Just for perspective, almonds are California’s top agricultural export. According to the article another theft this summer was 88,000 pounds of almonds worth $260,000. This is not the work of the average street-corner roaster looking for a few extras, obviously, as shifting close to 100,000 pounds means the existing supply chains may be willing and able to accept stolen goods.

Fall is a good time to sell stolen almonds, [spokesman for the Stanislaus County Sheriff’s Department] Singh said — demand and prices are high and supply is still low before the crop is fully harvested and processed.

Most of the buyers are believed to be overseas in countries such as India, China, Russia and Portugal, Singh said. Paperwork that generally accompanies domestic almond shipments makes the nuts too easy to trace. Investigators believe the buyers either know, or choose to ignore, evidence the nuts are stolen.

In some cases people might be paying twice for the almonds if they end up covering the cost of losses with higher almond prices while actually purchasing stolen goods.

On the other hand, just for a chilling tangent, the almonds could also be going to a different purpose outside the normal distribution network. In other words, instead of beneficial oil (yes, biodiesel), syrup, and culinary uses the almonds could also be diverted to nefarious purposes like cyanide or controversial medicines:

A compound called amygdalin differentiates the bitter almond from the sweet almond. In the presence of water (hydrolysis), amygdalin yields glucose and the chemicals benzaldehyde and hydrocyanic acid (HCN). HCN, the salts of which are known as cyanide, is poisonous. To be used in food or as a flavoring agent, the HCN must be removed from the bitter almond oil. Once it is removed, the oil is called volatile almond oil and is considered to be almost pure benzaldehyde. Volatile almond oil can still be toxic in large amounts.

“Laetrile,” an alternative cancer drug marketed in Mexico and other countries outside of the U.S., is derived from amygdalin. Multiple cases of cyanide poisoning, including deaths, have been associated with laetrile therapy.

A growth in an underground market for poisons and medicines would clearly alter the risk calculation for almond supply chain security. While some basic upgrades to perimeter security for stored almond containers will surely help in most cases, there may be another darker side to the story from these stolen almonds. And if the market for stolen almonds has matured enough, better controls around stored containers may just shift the thefts to hijacking them en-route.

Clear evidence of global worming

Could not resist the title. This post is really just a quick note about the impressive sustainability model of a fancy South African hotel, according to Reuters:

Cape Town’s oldest and most famous hotel — a pink temple to pampering where visiting celebrities are welcomed by doormen in traditional colonial-era pith helmets — has its own worm farm to help slash waste and, ultimately, tackle climate change.

“This may seem simplistic but it was simply the right thing to do. We’re taking responsibility and actually producing something of value out of the waste,” Sharon Baharavi, of the five-star Mount Nelson, told Reuters.

[…]

The hotel is processing about 20 percent of its organic waste through the worm farm but hopes to extend that to 100 percent within the next nine months, as the earthworms reproduce and the farm expands.

Under the right conditions, two worms can become a million in just one year.

The project may also help South Africa work toward a goal of stopping waste going to landfill sites by 2022 by encouraging people to find other ways to deal with refuse.

“Without a doubt, organic waste on landfill sites is what’s producing a huge bulk of our methane gas that’s contributing significantly to climate change,” [environmental activist Mary] Murphy said.

As externalities become more interesting to people, or come within the sights of regulators, I wonder what else they will try to tackle (pun not intended):

Some worms can digest pollution. Scientists are figuring out if the worms could be used as toxic-soil detectors, the way canaries were used as poisonous-air detectors in mines.

Forêt Organic Saison

I was eyeing a Brasserie Dupont ale the other day at the market. Next to their reknowned Saison Dupont was something called the Forêt Organic Saison (750ml and 7.5% abv), which appeared to be the same concept but with 100% certified organic malt and hops.

Wow! That is all I can say to describe this fine beverage. I shared it with some friends after a long day racing A-Cats and everyone was pleasantly surprised by the spicy yet light taste of the amber colored ale. We drank it at room temperature because it just tasted so good. Saisons usually seem to like a little chill (55°F?) but I figured why mess with a good thing. A crowd soon formed around the bottle and people were begging me for instructions on where to find another.

I gave away my source and the next time I was in the store I bought the last two remaining bottles for myself. This is a superb ale, a real find, and I suspect it will age nicely for the next three or four years and become the perfect thing for a special summer occasion.

The Forêt Organic Saison by Brasserie Dupont, Tourpes, Hainault, Belgium was also reviewed on the Beer Advocate site, where most people seem to worship the Trappist Westvleteren 12 (yellow cap) available only at the entrance of the Abbey of Saint Sixtus of Westvleteren:

During World Wars I and II, the Westvleteren brewery continued to operate, albeit at a lower capacity. The brewery was the only Trappist one to retain the copper vessels throughout the wars – the other breweries had the copper salvaged by the Germans for their war efforts. In WWI this was primarily due to the abbey not being occupied by the Germans, but instead was caring for wounded allied troops.

[…]

Buyers of the beer receive a receipt with Niet verder verkopen (“Do not resell”) printed on it. The abbey is very much against resale of their beer, and it is their wish that the beer is only commercially available at the two official sale points. To this end, any Westvleteren beer which is sold anywhere else in the world is grey market beer, as no wholesalers or pubs are supplied with the beer, and the abbey is actively working to eliminate the illicit sales.

I wonder how much of the excitement by the beer tasters has to do with its exclusivity? Probably most of it, as the unusual Forêt bottle was half the fun/excitement at the gathering.