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U.S. charges head of Russian bank with sanctions evasion, arrests 2 in alleged money laundering scheme

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Washington — The long-time president and chairman of a state-owned Russian bank was indicted in New York for allegedly evading U.S. law by owning and controlling assets including two superyachts and a luxury home in Aspen, Colorado, according to unsealed court documents.

Andrey Kostin — a wealthy oligarch who has led Russia’s VTB Bank since 2002, and was sanctioned by the U.S. in 2018 — and two U.S.-based co-conspirators are accused of using shell companies and laundering money to help Kostin profit from his assets, worth more than $135 million. The oligarch’s alleged facilitators — Vadim Wolfson of Austin, Texas, and Gannon Bond of Edgewater, New Jersey — were arrested on Tuesday. 

The trio is accused of renovating and selling Kostin’s Aspen home for millions of dollars in profit and using U.S. currency to maintain his two superyachts, named Sea Rhapsody and Sea & Us, all while Kostin was barred from the U.S. financial system.

Kostin remains at large. Unlike his alleged co-conspirators, he is unlikely to ever face the charges against him in an American courtroom. But U.S. officials said Thursday that the case is illustrative of the Justice Department’s ongoing efforts to use U.S. law to counter Russia’s invasion of Ukraine as the war enters its third year.

The Justice Department’s “Task Force KleptoCapture” is a centralized operation targeting Russian financial assets. The goal is to take down the business people who are helping to fund the war and bar wealthy oligarchs from accessing goods and services in the West, the officials said. 

“The Justice Department is more committed than ever to cutting off the flow of illegal funds that are fueling Putin’s war and to holding accountable those who continue to enable it,” Attorney General Merrick Garland said in a statement on Thursday.

So far, the task force has brought charges against 70 people, 33 of whom have been arrested worldwide. Investigators are also working to seize over $700 million in assets to transfer to Ukraine to bolster its war effort. Only $6 million of those assets has actually been transferred to Kyiv, since U.S. law allows for extensive litigation before the government can seize private goods and prove their links to criminal enterprises.

Bringing charges against those accused of violating sanctions and seizing valuable assets is a time-consuming process that U.S. officials said relies on international cooperation and novel applications of law.

On Thursday, Feliks Medvedev, a Russian national living in Georgia, pleaded guilty to transferring more than $150 million of foreign funds into the U.S. He admitted to operating an illegal money-transmitting business and using some of the money to purchase more than $65 million in gold bullion from Singapore, according to prosecutors. At least four other defendants charged in conjunction with Task Force KleptoCapture have pleaded guilty in U.S. courts across the country, the Justice Department said.

Justice Department and FBI officials said the department’s response to Russia’s invasion of Ukraine demonstrates the challenges of using U.S. law to address an international crisis, since getting money out of banks and bringing alleged criminals to the U.S. remains complex and time-consuming.

Looking forward, officials said they will continue to focus on the lawyers, money managers and facilitators in the U.S. who help oligarchs evade sanctions.



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Dishing up space food – CBS News

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Dishing up space food – CBS News


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At the Johnson Space Food Systems Laboratory in Houston, NASA scientists develop dishes – freeze-dried, heat-stabilized, or irradiated – to serve on the International Space Station. Correspondent David Pogue checks out what’s on the menu in Earth orbit.

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In praise of Seattle-style teriyaki

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In praise of Seattle-style teriyaki – CBS News


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Seattle has more teriyaki shops per capita than any other metropolis in America. Correspondent Luke Burbank talks with the man whose 1976 restaurant, Toshi’s Teriyaki Grill, began it all.

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Gazan chefs cook up hope and humanity for online audience

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Renad Atallah is an unlikely internet sensation: a 10-year-old chef, with a repertoire of simple recipes, cooking in war-torn Gaza. She has nearly a million followers on Instagram, who’ve witnessed her delight as she unpacks parcels of food aid.

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Ten-year-old Renad Atallah posts videos of herself cooking in war-torn Gaza.

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We interviewed Renad via satellite, though we were just 50 miles away, in Tel Aviv. [Israel doesn’t allow outside journalists into Gaza, except on brief trips with the country’s military.]

“There are a lot of dishes I’d like to cook, but the ingredients aren’t available in the market,” Renad told us. “Milk used to be easy to buy, but now it’s become very expensive.”

I asked, “How does it feel when so many people like your internet videos?”

“All the comments were positive,” she said. “When I’m feeling tired or sad and I want something to cheer me up, I read the comments.”

We sent a local camera crew to Renad’s home as she made Ful, a traditional Middle Eastern bean stew. Her older sister Noorhan says they never expected the videos to go viral. “Amazing food,” Noorhan said, who added that her sibling made her “very surprised!”

After more than a year of war, the Gaza Strip lies in ruins. Nearly everyone has been displaced from their homes. The United Nations says close to two million people are experiencing critical levels of hunger.

Hamada Shaqoura is another chef showing the outside world how Gazans are getting by, relying on food from aid packages, and cooking with a single gas burner in a tent.

Shaqoura also volunteers with the charity Watermelon Relief, which makes sweet treats for Gaza’s children.

In his videos online, Shaqoura always appears very serious. Asked why, he replied, “The situation does not call for smiling. What you see on screen will never show you how hard life is here.”

Before dawn one recent morning in Israel, we watched the UN’s World Food Program load nearly two dozen trucks with flour, headed across the border. The problem is not a lack of food; the problem is getting the food into the Gaza Strip, and into the hands of those who desperately need it.

The UN has repeatedly accused Israel of obstructing aid deliveries to Gaza. Israel’s government denies that, and claims that Hamas is hijacking aid.

“For all the actors that are on the ground, let the humanitarians do their work,” said Antoine Renard, the World Food Program’s director in the Palestinian territories.

I asked, “Some people might see these two chefs and think, well, they’re cooking, they have food.”  

“They have food, but they don’t have the right food; they’re trying to accommodate with anything that they can find,” Renard said.

Even in our darkest hour, food can bring comfort. But for many in Gaza, there’s only the anxiety of not knowing where they’ll find their next meal.

      
For more info:

       
Story produced by Mikaela Bufano. Editor: Carol Ross. 

      
See also: 


“Sunday Morning” 2024 “Food Issue” recipe index
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of Food & Wine magazine.  



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