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Archive for the ‘food’ category: Page 281

Apr 5, 2017

Positively shaping development of artificial intelligence

Posted by in categories: food, information science, robotics/AI

This wasn’t the first such event – the agricultural revolution had upended human lives 12,000 years earlier.

A growing number of experts believe that a third revolution will occur during the 21st century, through the invention of machines with intelligence which far surpasses our own. These range from Stephen Hawking to Stuart Russell, the author of the best-selling AI textbook, AI: A Modern Approach.

Rapid progress in machine learning has raised the prospect that algorithms will one day be able to do most or all of the mental tasks currently performed by humans. This could ultimately lead to machines that are much better at these tasks than humans.

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Apr 3, 2017

From Home Aeroponic Gardens to Vertical Urban Farms

Posted by in categories: employment, food, habitats, space travel, sustainability

Sometimes people bring up overpopulation scenarios where the population can fit inside Texas. But they ask, what about all the stuff that supports that population? Here is one answer.


Located in an abandoned 70,000-square-foot factory in Newark, New Jersey, the world’s largest vertical farm aims to produce 2,000,000 pounds of food per year. This AeroFarms operation is also set up to use 95% less water than open fields, with yields 75 times higher per square foot. Their stacked, high-efficiency aeroponics system needs no sunlight, soil or pesticides. The farm’s proximity to New York City means lower transportation costs and fresher goods to a local market. It also means new jobs for a former industrial district.

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Apr 3, 2017

Climate change is causing PTSD, anxiety, and depression on a mass scale

Posted by in categories: climatology, food, habitats, health, neuroscience, sustainability

Depression, anxiety, grief, despair, stress—even suicide: The damage of unfolding climate change isn’t only counted in water shortages and wildfires, it’s likely eroding mental health on a mass scale, too, reports the American Psychological Association, the preeminent organization of American mental health professionals.

Direct, acute experience with a changing climate—the trauma of losing a home or a loved one to a flood or hurricane, for example—can bring mental health consequences that are sudden and severe. After Hurricane Katrina, for example, suicide and suicidal ideation among residents of areas affected by the disaster more than doubled according to a paper led by Harvard Medical School, while one in six met the criteria for PTSD, according to a Columbia University-led paper. Elevated PTSD levels have also been found among people who live through wildfires and extreme storms, sometimes lasting several years.

But slower disasters like the “unrelenting day-by-day despair” of a prolonged drought, or more insidious changes like food shortages, rising sea levels, and the gradual loss of natural environments, will “cause some of the most resounding chronic psychological consequences,” the APA writes in its 69-page review of existing scientific literature, co-authored by Climate for Health and EcoAmerica, both environmental organizations. “Gradual, long-term changes in climate can also surface a number of different emotions, including fear, anger, feelings of powerlessness, or exhaustion.”

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Apr 3, 2017

Spam detection in the physical world

Posted by in categories: cybercrime/malcode, food, policy, robotics/AI

We’ve created the world’s first Spam-detecting AI trained entirely in simulation and deployed on a physical robot.

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Apr 3, 2017

Meat the Impossible Burger

Posted by in categories: food, neuroscience

The neuroscience behind the Impossible Burger.


The Impossible Burger is meatless, but it tastes, smells, and bleeds like the real thing. The secret ingredient? Neuroscience.

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Apr 3, 2017

Growing meat from stem cells

Posted by in categories: biotech/medical, food

Eating meat WITHOUT killing animals. Are you ready?

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Apr 1, 2017

This Scientist Made An AI That Invents Recipes And The Results Are Hilarious

Posted by in categories: food, robotics/AI

Would you like to try some Beef Soup With Swamp Peef and Cheese?

BuzzFeed Staff

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Mar 31, 2017

Self-driving tractors could revolutionize agriculture

Posted by in categories: food, robotics/AI, transportation

These self-driving tractors could make farming easier and greener.

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Mar 28, 2017

I Took the AI Class Facebookers Are Literally Sprinting to Get Into

Posted by in categories: food, internet, mobile phones, robotics/AI

Chia-Chiunn Ho was eating lunch inside Facebook headquarters, at the Full Circle Cafe, when he saw the notice on his phone: Larry Zitnick, one of the leading figures at the Facebook Artificial Intelligence Research lab, was teaching another class on deep learning.

Ho is a 34-year-old Facebook digital graphics engineer known to everyone as “Solti,” after his favorite conductor. He couldn’t see a way of signing up for the class right there in the app. So he stood up from his half-eaten lunch and sprinted across MPK 20, the Facebook building that’s longer than a football field but feels like a single room. “My desk is all the way at the other end,” he says. Sliding into his desk chair, he opened his laptop and surfed back to the page. But the class was already full.

Internet giants have vacuumed up most of the available AI talent—and they need more.

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Mar 27, 2017

Scientists convert spinach leaves into human heart tissue — that beats

Posted by in categories: bioengineering, biotech/medical, food

If an overhyped vegetable existed before marketers coined the term superfood — and long before Oprah Winfrey chatted up acai berries with Dr. Oz — look no further than spinach. (Here’s to Popeye, eating the stuff by the can to inflate his biceps.) Spinach alone, of course, won’t pump anyone up. But it does have a few physical properties of the type that excite biomedical engineers. Spinach grows a network of veins, for instance, that thread through its leaves in a way similar to blood vessels through a human heart.

These leafy veins allowed researchers at Massachusetts’s Worcester Polytechnic Institute to give a new meaning to heart-healthy spinach. The tissue engineers, as they reported recently in the journal Biomaterials, stripped green spinach leaves of their cells. The spinach turned translucent. The scientists seeded the gaps that the plant cells left behind with human heart tissue. Heart cells, in clusters, beat for up to three weeks in this unusual environment.

The inspiration for the human-plant fusion came over lunch — and, yes, the leafy greens were involved — when WPI bioengineers Glenn Gaudette and Joshua Gershlak began to brainstorm new ways to tackle a deadly medical problem: the lack of donor organs. Of the more than 100,000 people on the donor list, nearly two dozen people die each day while waiting for an organ transplant.

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