Latest news with #Peru
New York Times
9 hours ago
- New York Times
Cocaine Is the Fastest-Growing Illegal Drug Worldwide. Here's Why.
More people around the world are using illicit drugs than ever — more than 316 million in 2023. Marijuana is the most used drug, followed by opioids and amphetamines. But it is the cocaine market that continues to break records year after year. Global production reached a new high in 2023, racing to meet record demand and fueling new highs in cocaine-related deaths in many countries in recent years, according to a United Nations report released on Thursday. An estimated 25 million people used cocaine worldwide in 2023 — up from 17 million a decade earlier. Production jumped by 34 percent from 2022. Tracking the production and consumption of illicit drugs, including cocaine, is complex and time-consuming. The U.N. Office on Drugs and Crime's annual World Drug Report, which this year includes data through 2023, is one of the few sources of global data on the illegal drug trade. Here's what it shows about the worldwide cocaine market. Where does cocaine come from? The coca plant, the main ingredient for cocaine, is primarily cultivated in Colombia, Peru and Bolivia. Colombia drove the recent increase in illegal cocaine production because of an expansion of coca cultivation areas and better yields from each acre. Want all of The Times? Subscribe.
Daily Mail
10 hours ago
- Daily Mail
Missing TikTok star found dead and dismembered in shockingly gruesome crime
A missing TikToker was found dead and dismembered near a water treatment plant in Lima, Peru, earlier this month. On June 9, the body of Fabiola Alejandra Caicedo Piña, 19, was located while workers were conducting a routine inspection of the La Atarjea plant, reported InfoBae, an Argentinian outlet. Pieces of Caicedo's body were found in bags outside the plant. The gruesome discovery led to police officers and prosecutors showing up to the scene. Police identified Caicedo, who posted her last TikTok on June 5, through her distinctive tattoos. A tattoo on her arm included the phrase, 'Love me for who I am' in English. Another tattoo with the words 'Paula Sophia' was found on her torso. Days later, on June 15, more bodily remains were found. As of June 19, body parts were still missing. While authorities are unsure what caused her death, they suspect she was strangled prior to being dismembered. Two main ideas are circulating among police about who could be behind Caicedo's murder. The more straightforward theory is that the young woman was caught up in Peru's human trafficking trade. In recent weeks, multiple young women have been found dead in the Lima area or in the Rímac River, some of them zipped up into suitcases. Police also believe that Caicedo could have been killed by people who wanted revenge for the death of her ex-boyfriend, who died in 2022 under mysterious circumstances. In 2022, Caicedo left her home country of Venezuela at just 16 years old. She was accompanied by her then-boyfriend, Mayner Yoffrey Giménez Castrillo, who was 21 years older than her. Castrillo died months after the two moved to Lima together, which led to his family suspecting that Caicedo was involved somehow. Various family members publicly accused Caicedo, then a minor, of conspiring with a new romantic partner to kill Castrillo. Police first believed that Castrillo was beaten to death but now think it could have been a suicide. The case remains open three years later. Caicedo has never been formally investigated for her ex-boyfriend's death and continued her lifestyle of working at nightclubs and bars. Police suspect that on the night before Caicedo's death, she was lured away from a party under false pretenses. Cigarette burns on her feet and legs have led police to believe that she may have also been tortured. Her remains were thought to be dumped into the Rímac River, where they later ended up at the water treatment plant. Detectives are still reviewing security camera footage and interviewing people who knew her. No arrests have been made and no suspects have been named in Caicedo's murder.
Reuters
11 hours ago
- Business
- Reuters
Petroperu accelerates talks for Amazon oil block partner
LIMA, June 27 (Reuters) - Peru's state-run oil company Petroperu is in talks with five firms, including Canada's PetroTal ( opens new tab and U.S.-based Upland Oil and Gas, as it seeks a partner to reactivate a key Amazon oil block, a company executive said late Thursday. Tomas Diaz, manager of Petroperu's exploration and exploitation unit, told Reuters the company expects to reach an agreement for Lot 192 by mid-to-late July. The reactivation of Lot 192, located near the border with Ecuador, is crucial for supplying Petroperu's newly modernized Talara refinery. The company is grappling with a financial crisis and significant debt following a $6.5 billion overhaul of the plant. "We are in a direct negotiation process," Diaz said, adding that a meeting with PetroTal is scheduled for next week. "We expect to select our operating partner in about two weeks; it will then be presented to Petroperu's board for approval." PetroTal and Upland Oil and Gas did not immediately respond to requests for comment. Petroperu, which holds a 39% stake in Lot 192, has been searching for a new partner since April after Altamesa Energy Canada, which held the remaining 61%, withdrew from the project amid debts to suppliers and local communities. Diaz stated that any new operator must honor existing service agreements with community-owned companies in the area. Oil firms in the Peruvian Amazon often face conflicts with indigenous communities demanding local jobs and greater social investment. Petroperu expects the block to produce up to 12,000 barrels per day (bpd) within six months of restarting. That output could rise to around 21,000 bpd after the new operator completes a drilling program. Diaz also confirmed that Petroperu is in separate talks with PetroTal to renew a contract for crude transport through the Northern Peruvian Pipeline. The 1,100-kilometer (684-mile) pipeline is currently operational but sits idle without any active contracts. PetroTal, which operates the nearby Lot 95, previously stopped using the pipeline due to repeated shutdowns caused by attacks on the infrastructure, opting instead to ship its crude by barge to Brazil. "A new crude transport contract will be positive and make Petroperu's pipeline profitable," Diaz said. Petroperu posted a first-quarter loss of $111 million, improving on a $183 million loss from the same period a year earlier.
Al Arabiya
13 hours ago
- Entertainment
- Al Arabiya
Chef Nobu Serves His Famous Miso Cod With a Side of Inspiration in a New Documentary
World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 upscale restaurants and several luxury hotels. The new documentary 'Nobu' reveals the man behind the cuisine in an intimate look at how he found success despite several major setbacks. The film traces Matsuhisa's journey to creating his unique fusion cuisine, blending traditional Japanese dishes with ingredients discovered while living in Peru. Matsuhisa, now 76, was driven to run his own restaurant but faced obstacles including financial woes, doubters, and a devastating fire at one of his first spots. Candid and sometimes emotional interviews with Matsuhisa are interspersed with mouthwatering shots of his Nobu-style culinary treats, made with a precision and standard of excellence his diners have come to expect. 'Nobu' releases widely July 1. Director Matt Tyrnauer and the chef himself sat down with The Associated Press to discuss his perseverance, creativity and influence on the culture. Answers have been edited for clarity and brevity. AP: One of the most dynamic things about the film is the gorgeous food. How did you approach it, Matt? TYRNAUER: Nobu started as a graphic designer, and you can really see it in the plates. The totality of his vision for creating a new type of cuisine, which he calls Nobu style or the signature dishes, was really interesting, but also the beauty of the presentation, which is so important. We had cameras everywhere – on the ceiling, we had them over the shoulder, and anything to kind of get the precision and the detail. At a certain point in the film, you see him correcting some of the chefs who work for him, and it's a pretty tough process because he's a perfectionist. I wanted to show that. AP: There are many difficult moments in the film, and you have to relive some pain from your past. How was that process for you, Chef Nobu? MATSUHISA: Even though my life was pain, but I learned from this pain. Also I learned lots and lots of love from people who supported me. So nothing is losing in my experience. I'd like to say at my age I can say I did my life. AP: Matt, were there any surprises when you were shooting the film? TYRNAUER: When he broke down on camera and couldn't stop crying, it was a big surprise. I didn't understand the true wound of the loss of Nobu's best friend, Sakai. I've interviewed a lot of people. I've never had anyone really be so emotional. I thought it was extraordinary and very beautiful, actually, and very honest. Nobu invited me to go see the grave of his dear friend who had taken his own life, and the pain and the suffering that we see on camera is unexpected in a movie that you think is just going to be about great food and the artistry of being a chef. There's a soulfulness to it. If you or someone you know needs help, the national suicide and crisis lifeline in the US is available by calling or texting 988. There is also an online chat at AP: Your world travel helped you develop your Nobu style. You're still traveling and visiting restaurants. Can you talk about that? MATSUHISA: I made the Nobu corporate teams. These teams that are traveling with me … they stand by at all the locations, and they set up, then they're training for the next generations. The Nobu teams keep growing like a family, and they (are) working there long times so they understand Nobu's quality, philosophy, the passions, how to do service. We have good teams. AP: From 'The Bear' to reality TV, there is high interest in what goes on in restaurant kitchens in pop culture now. Did that play into the film? TYRNAUER: What I wanted to do was show the process and put that on display. Part of the secret to his success is that he's actually created a very civilized culture, and it comes from the top down. I think that's why he goes around the world like he does and visits all these restaurants and trains the chefs personally in his own style. But his own temperament is exemplary. AP: What do you want people to take away from the film? MATSUHISA: I'm very glad because I didn't give up on my life. That's the message. Even (when) the young people has a problem, I like to say, 'Don't give up.' Just don't forget about the ambitions, passions and go step by step.
The Independent
13 hours ago
- Entertainment
- The Independent
Chef Nobu serves his famous miso cod with a side of inspiration in a new documentary
World-famous chef Nobuyuki Matsuhisa has been tantalizing foodies for decades as he built his empire to include more than 50 upscale restaurants and several luxury hotels. The new documentary, 'Nobu,' reveals the man behind the cuisine in an intimate look at how he found success, despite several major setbacks. The film traces Matsuhisa's journey to creating his unique fusion cuisine, blending traditional Japanese dishes with ingredients discovered while living in Peru. Matsuhisa, now 76, was driven to run his own restaurant but faced obstacles, including financial woes, doubters and a devastating fire at one of his first spots. Candid and sometimes emotional interviews with Matsuhisa are interspersed with mouthwatering shots of his 'Nobu-style' culinary treats, made with a precision and standard of excellence his diners have come to expect. 'Nobu' releases widely July 1. Director Matt Tyrnauer and the chef himself sat down with The Associated Press to discuss his perseverance, creativity and influence on the culture. Answers have been edited for clarity and brevity. AP: One of the most dynamic things about the film is the gorgeous food. How did you approach it, Matt? TYRNAUER: Nobu started as a graphic designer, and you can really see it in the plates. The totality of his vision for creating a new type of cuisine, which he calls 'Nobu style,' or the signature dishes, was really interesting, but also the beauty of the presentation, which is so important. We had cameras everywhere — on the ceiling, we had them over the shoulder, and anything to kind of get the precision and the detail. At a certain point in the film, you see him correcting some of the chefs who work for him and it's a pretty tough process because he's a perfectionist. I wanted to show that. AP: There are many difficult moments in the film and you have to relive some pain from your past. How was that process for you Chef Nobu? MATSUHISA: Even though my life was pain, but I learned from this pain. Also I learned lots and lots of love from people who supported me. So nothing is losing, in my experience. I'd like to say, at my age, I can say, I did my life. AP: Matt, were there any surprises when you were shooting the film? TYRNAUER: When he broke down on camera and couldn't stop crying, it was a big surprise. I didn't understand the true wound of the loss of Nobu's best friend, Sakai. I've interviewed a lot of people. I've never had anyone really be so emotional. I thought it was extraordinary and very beautiful, actually, and very honest. Nobu invited me to go see the grave of his dear friend who had taken his own life and the pain and the suffering that we see on camera is unexpected in a movie that you think is just going to be about great food and the artistry of being a chef. There's a soulfulness to it. ___ If you or someone you know needs help, the national suicide and crisis lifeline in the U.S. is available by calling or texting 988. There is also an online chat at ___ AP: Your world travel helped you develop your Nobu style. You're still traveling and visiting restaurants. Can you talk about that? MATSUHISA: I made the Nobu corporate teams. These teams that are traveling with me ... they stand by at all the locations, and they set up, then they're training for the next generations. The Nobu teams keep growing like a family, and they (are) working there long times so they understand Nobu's quality, philosophy, the passions, how to do service. We have good teams. AP: From 'The Bear' to reality TV, there is high interest in what goes on in restaurant kitchens in pop culture now. Did that play into the film? TYRNAUER: What I wanted to do was show the process and put that on display. Part of the secret to his success is that he's actually created a very civilized culture, and it comes from the top down. I think that's why he goes around the world like he does and visits all these restaurants and trains the chefs personally in his own style. But his own temperament is exemplary. AP: What do you want people to take away from the film? MATSUHISA: I'm very glad because I didn't give up on my life. That's the message. Even (when) the young people has a problem, I like to say, 'Don't give up. Just don't forget about the ambitions, passions and go step by step.'
