- November 18, 2024
By VOA News
U.S. consumer inflation moderated slightly in July, according to government data released Wednesday. The Consumer Price Index increased by 2.9% over the past year, the smallest rise since March 2021.
This is a positive sign for the Federal Reserve, which is considering lowering interest rates.
The monthly CPI went up by 0.2% in July after a 0.1% drop in June. This rise was as expected by economists.
Excluding food and energy costs, the core CPI also rose by 0.2% last month, with an annual increase of 3.2%. This is the lowest core inflation rate since April 2021, after a 3.3% rise in June.
The July numbers are favorable for the Fed as it considers reducing interest rates from a 23-year high. The Fed aims to lower inflation to a target of 2% without negatively affecting the economy or significantly increasing unemployment.
Fed Chair Jerome Powell indicated last month that a rate cut could happen “as soon as” September, depending on future data.
Annual inflation has dropped from a peak of 9.1% in June 2022 due to higher borrowing costs that have reduced demand.
The CPI increase was mainly due to a 0.4% rise in shelter costs. Energy prices were steady, and food prices increased by 0.2%.
The unemployment rate rose to 4.3% in July, the highest in nearly three years. Economists said the rise was mostly due to more people entering the job market rather than layoffs.
The Fed is expected to decide on interest rate cuts at its meeting on September 17 and 18. Predictions vary between a quarter and a half percentage point.
Economists suggest that a larger drop in jobless claims might be needed for a bigger rate cut.
The Fed has kept its key interest rate at 5.25% to 5.50% for a year after significant increases in 2022 and 2023.
Original article: Voanews
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The Michelin brothers created the guide, which included information like maps, car mechanics listings, hotels and petrol stations across France to spur demand.
The guide began to award stars to fine dining restaurants in 1926.
At first, they offered just one star, the concept was expanded in 1931 to include one, two and three stars. One star establishments represent a “very good restaurant in its category”. Two honour “excellent cooking, worth a detour” and three reward “exceptional cuisine, worth a
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