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Category: food – Page 281

I’m excited to share I’ll be speaking/debating at the upcoming #Biohack the Planet 2018 conference in Oakland on Aug 31 & Sept 1. Many interesting biohackers will be there. Tickets are still available and very reasonably priced right now, but they will likely sell out. Hope to see you there! Here’s the speaker list: http://biohacktheplanet.com/2018-speakers/ #transhumanism #biohacker & ticket page: https://www.eventbrite.com/e/biohack-the-planet-2018-ticket…

Bryan Johnson is the founder and CEO of Kernel, OS Fund and Braintree.

In 2016, Bryan invested $100M in Kernel to build advanced neural interfaces to treat disease and dysfunction, illuminate the mechanisms of intelligence, and extend cognition. Kernel is on a mission to dramatically increase our quality of life as healthy lifespans extend. He believes that the future of humanity will be defined by the combination of human and artificial intelligence (HI +AI). In 2014, Bryan invested $100M to start OS Fund which invests in entrepreneurs commercializing breakthrough discoveries in genomics, synthetic biology, artificial intelligence, precision automation, and new materials development. Bryan founded Braintree in 2007, later acquiring Venmo, which he sold to Ebay in 2013 for $800M. He is an outdoor-adventure enthusiast, pilot, and author of a children’s book, Code 7.

Michael Specter is a staff writer at The New Yorker.

Since joining the magazine in 1998, he has written about agricultural biotechnology, the global AIDS epidemic, avian influenza, malaria, the world’s diminishing freshwater resources, synthetic biology, geoengineering, new ways to edit DNA with CRISPR, and the implications of gene drive technology. His profile subjects include: Ingrid Newkirk, the founder of PETA, Dr. Oz, Peter Singer, Vandana Shiva, Miuccia Prada, and Richard Branson. Specter came to The New Yorker from the New York Times, where he had been a roving foreign correspondent based in Rome. From 1995 to 1998, Specter served as co-chief of The Times Moscow bureau. Before working at the Times he was the New York Bureau Chief of The Washington Post.

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Although i dont really like the idea of a different robot for every job, because you will get nickel and dimed to death.

If you love scrubbing the floors of your kitchen and bathrooms, then don’t get an iRobot Braava Jet 240. If you would rather let a plucky little robot do the mopping for you, then do get one, and leave this thankless household chore behind forever.

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According to engineers, root vegetables aren’t only good for the body. Their fibres could also help make concrete mixtures stronger and more eco-friendly.

Construction projects have a significant impact on our environment. To combat this, stakeholders in the academic and industrial sectors have been looking for ways to make the industry more environment friendly. The EU-funded project B-SMART will be contributing to these efforts by focusing on concrete and the more culpable of its ingredients: cement.

Led by Lancaster University in the United Kingdom, the project will be investigating how nanoplatelets extracted from the fibres of can make concrete mixtures more robust and more environment friendly. So far, initial tests have shown that adding nanoplatelets from sugar beet or carrot to these mixtures greatly enhances the mechanical properties of concrete.

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My debate on #BasicIncome at the FreedomFest against Dr. Barbara Kolm, director at the Austrian Economic Center (debate moderated by syndicated columnist and scholar Veronique de Rugy) got a write-up in Nevada Current (article by journalist Jeniffer Solis). https://www.nevadacurrent.com/…/universal-basic-income-tou…/ #FFest18

Earlier this month, the Vdara Hotel & Spa added two relay robots that deliver snacks, sundries and spa products directly to guest suites. While charmingly decorated as a Golden Retriever and Dalmatian dog with Vdara-themed collars, the new robots — named Fetch and Jett — may be a sign of what’s next for Las Vegas.

In 20 years, about 65 percent of the city’s jobs could be automated, according to a study by the Institute for Spatial Economic Analysis. That projection may be an outlier – the Organization for Economic for Cooperation and Development, for instance, projects only 10 percent of U.S. jobs are vulnerable to automation.

Still, the highest areas of employment in Las Vegas are in low-skilled service positions like office and administrative support, retail sales, food preparation and serving related occupations — repetitive and routine tasks ripe for automation.

This isn’t news to employees. When contracts between the Culinary and Bartenders unions and many large hospitality companies expired earlier this year, protections against automation were among the topics negotiated in the new five-year contracts.

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Groundbreaking research shows that neurological health depends as much on signals sent by the body’s large, leg muscles to the brain as it does on directives from the brain to the muscles. Published today in Frontiers in Neuroscience, the study fundamentally alters brain and nervous system medicine — giving doctors new clues as to why patients with motor neuron disease, multiple sclerosis, spinal muscular atrophy and other neurological diseases often rapidly decline when their movement becomes limited.

“Our study supports the notion that people who are unable to do load-bearing exercises — such as patients who are bed-ridden, or even astronauts on extended travel — not only lose muscle mass, but their body chemistry is altered at the cellular level and even their nervous system is adversely impacted,” says Dr. Raffaella Adami from the Università degli Studi di Milano, Italy.

The study involved restricting mice from using their hind legs, but not their front legs, over a period of 28 days. The mice continued to eat and groom normally and did not exhibit stress. At the end of the trial, the researchers examined an area of the brain called the sub-ventricular zone, which in many mammals has the role of maintaining nerve cell health. It is also the area where neural stem cells produce new neurons.

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“Doughbots” in California speed up stretching pizza dough from 45 seconds to just nine.

CREATOR, a new hamburger joint in San Francisco, claims to deliver a burger worth $18 for $6—in other words, to provide the quality associated with posh restaurants at a fast-food price. The substance behind this claim is that its chef-de-cuisine is a robot.

Until recently, catering robots have been gimmicks. “Flippy”, a robotic arm that flipped burgers for the entertainment of customers at CaliBurger in Pasadena, near Los Angeles, earlier this year is a prime example. But Flippy could perform only one task. Creator’s bot automates the whole process of preparing a burger. And it is not alone. Other robot chefs that can prepare entire meals are working, or soon will be, in kitchens in other parts of America, and in China and Britain.

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