The New Yorker: Are Ultra-Processed Foods Killing Us?
Until recently, Guillaume Raineri, a forty-two-year-old man with a bald head and a bushy goatee, worked as an hvac technician in Gonesse, a small town about ten miles north of Paris. The area lends its name to pain de Gonesse, a bread historically made from wheat that was grown locally, milled with a special process, and fermented slowly to develop flavor. The French élite once savored its crisp yet chewy crust and its tender, subtly sweet crumb. Raineri would occasionally grab a loaf from a boulangerie after work. He doesn’t consider himself a foodie—“but, you know, I’m French,” he told me.
After Raineri’s wife got a job at the National Institutes of Health, in Bethesda, Maryland, they moved to the U.S. The transition was something of a shock. “The food here is different,” he said in a heavy French accent. “Bigger portions. Too much salt. Too much sugar.” He decided to enroll in a paid study at his wife’s new workplace. It was exploring why the American diet, compared with almost any other, causes people to gain weight and develop chronic diseases at such staggering rates. “I wanted to know what is good for my body,” he told me.
Our food conglomerates, like most of our politicians, feel beholden to no one but themselves.
Financial Post: EV transition runs into more trouble as Transport Canada abruptly pauses rebate program
The federal program, known as Incentives for Zero-Emission Vehicles (iZEV), was scheduled to expire in March 2025 or until funds ran out. A separate incentive program for businesses purchasing trucks will continue until March 2026 or until funds run out.
The issue hardly ends in Canada for automakers. Donald Trump, who becomes president of the United States next week, has also said he plans to scrap tax credits that provide up to US$7,500 on EV purchases.
Last Updated: 13.Jan.2025 21:44 EST
