Illustration for “HOT GREASE, The Wild West of used-cooking-oil theft”
Food and/or its by-products are not the centerpiece of any literary genre that we know of, other than cookbooks and more recently food histories. This week’s New Yorker has a welcome addition in the annals of food as a key ingredient in other genres:
A few months ago, in a clanging, hissing plant on the outskirts of Newark, a tanker truck backed up to a deep reservoir and delivered thousands of dollars’ worth of raw material—what people in the rendering industry sometimes refer to as “liquid gold.” The plant’s owner is a company called Dar Pro, and the C.E.O., Randall Stuewe, looked on while a hose from the truck gushed a brown fluid, filled with fine sediment and the occasional mysterious solid. Slowly, the pit became a pool, whose surface frothed and eddied and gave off a potent odor of old French fries, onion rings, and batter-fried shrimp. “Used cooking oil,” Stuewe told me. “We process two billion pounds a year.” Continue reading
Organikos 
