Sep ’25 – Nov ’25

Thumbnail Mag Issue

Issue: Vol. 24 No. 4

Featured

From the Editor

Savoring the AML experience

I attended junior high school during the years when home economics was required to graduate from school. This is where I learned the scientific difference between baking and cooking. This is also where I discovered my love for baking and my dislike for snickerdoodles, but that is a story for another day. The main difference between following a recipe for baking and one for cooking is the exactness of executing the recipe.


Inside this Edition

Cooking quality money laundering: A recipe to aid AML professionals

Welcome to the underground kitchen of elite money laundering. In this world, success is not measured in Michelin stars, but in clean and pleasing money trails. The chefs in this kitchen must work with undesirable ingredients (dirty money) but their masterful skills create delectable dishes.


Unfolding peer-to-peer SARs

Amy (not her real name) became one of those too many somebodies in the now-too-common death tolls from overdoses. The only thing her family and friends are left to cling to is that this was accidental from a poorly and negligently mixed batch of fentanyl and not an intentional escape from a depressive bump in life.