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Celebrate Halloween with wine matched to your favorite candy
Let’s be honest: We all “taste” our kids’ Halloween candy. Sometimes it mysteriously disappears before Halloween even arrives.
Study finds Americans prioritize taste, cost over health when choosing food
Tasteless Democratic ads highlight need for civility in politics
Give voters the information they need and leave the inappropriate theatrics out of it.
Tasteless Democratic ads highlight need for civility in politics
Give voters the information they need and leave the inappropriate theatrics out of it.
Scientists discover why some people still can’t taste food after COVID-19
Scientists have uncovered a possible explanation for why some people struggle to taste food more than a year after recovering from COVID-19. By examining taste buds from patients with lingering symptoms, researchers discovered molecular abnormalities that weaken the signals responsible for detecting sweet, bitter, and savory flavors.
The EU heads into a perfect political storm
Last week’s summit gave Brussels a taste of how hard it’s going to be to get a deal on the budget — or anything else.
Fermented foods: Health drives interest but taste keeps consumers coming back
Fermentation is helping food manufacturers pursue gut health, higher protein, and simpler recipes.
Blondie to return with the new album 'High Noon' next year and you can have a taste of it now
Blondie is set to release a new album, “High Noon,” early next year, a decade after their last outing. The band dropped the first single, “Spectral Eyes,” on Thursday, written
Blondie to return with the new album 'High Noon' next year and you can have a taste of it now
Blondie is set to release a new album, “High Noon,” early next year, a decade after their last outing. The band dropped the first single, “Spectral Eyes,” on Thursday, written by Johnny Marr,...
Warriors' Kristaps Porzingis makes distasteful joke in his latest health update
Porzingis effectively disappeared from the Warriors for two straight weeks.
SPECIAL REPORT: Tough Business
A string of vacant restaurant buildings shows that many restaurants in the region are struggling — and several are closing By Stefan Yablonski [caption id=attachment_11132 align=alignright width=401] Smokey Bones Bar & Fire Grill on Route 31 in Clay closed its doors in April. It had been in operation since at least 2008.[/caption] By their nature, most restaurants have a limited life. An astonishing 60% go out of business within three years of opening, largely due to fundamental flaws in the planning of the operation. But even restaurants that experience years of success almost always face eventual closure. The restaurant business is very hard and because of both personal factors and external factors beyond anyone’s control, restaurants don’t last forever. For many restaurants, age is a big factor, according to Kenneth Walsleben, professor of practice, entrepreneurship and emerging enterprises at Syracuse University. “The owners have been at it for 20 or 25 years, if not longer, they want some time to themselves,” he said. Such was the case for Jocko’s Famous Ritz Diner in Oswego. Jocko Reitz bought the building in the late 1970s from Robert Shapiro. However, when he stepped away from the business, it eventually closed. [caption id=attachment_11142 align=alignright width=402] For nearly 80 years, Vona’s Restaurant passed through three generations of family in Oswego. It closed its doors on Dec. 31, 2025.[/caption] For nearly 80 years, Vona’s passed through three generations of family in Oswego. Vona’s Restaurant officially closed its doors on Dec. 31, 2025, when no family member wanted to take over. It is on the market. The Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026. The restaurant faced multiple temporary health department closures in 2024 and 2025 due to persistent fruit fly and foundation pest issues. Management posted a final closure notice on the doors in mid-April 2026 and the building was put up for sale. The same pattern has been happening in Onondaga County. The big building once used by Smokey Bones Bar & Fire Grill on Route 31 in Clay remains empty, more than six months after the restaurant closed its doors in April. It had been in operation since at least 2008. [caption id=attachment_11130 align=alignright width=401] Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026.[/caption] Just down the road from Smokey Bones, the popular Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty. Other very popular restaurants in the northern suburbs of Syracuse have recently closed. Among them, Fireside by the River in Baldwinsville and Primo Nestico’s Bistro Bar in North Syracuse. “I haven’t really paid attention to the Syracuse area. There has always been some turnover, but there probably has never been a tougher time to be a restauranter than now. It’s just brutal,” Walsleben said. In the first year, roughly 20% to 25% of restaurants close or change hands, according to the National Restaurant Association. [caption id=attachment_11122 align=alignright width=401] Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty.[/caption] “Depending on what statistics you look at, you’ll find that any business has a high mortality rate in the first year. That is just the nature of entrepreneurship,” Walsleben said. “There are certain ones that are getting hit hard while others are more fruitful. “And when you look at the restaurant industry you have to factor in labor which is a large part — typically a third of your expenses — and those costs are going up. And there is always turnover which means investing money to train people. Then you’ve got food costs, which is also a third of the typical restaurant budget. Since the pandemic labor has gone up 41%, food costs have gone up 35%. That’s a big tight squeeze righty there. That’s two-thirds of your budget that has gone up 35% to 40% in the last few years. And then the only way you can make that work is to raise the prices.” The National Restaurant Association reports menu prices are up 36% since February of 2020. In a survey released by the association, more than eight in 10 restaurant owners reported that their food, beverage and labor costs are now higher than before the pandemic. You have to deal with the reality of are the customers willing to pay for that? Walsleben added. Restaurants historically have very thin margins; their profit margin is about 5%. “You have a third that goes into food, a third that goes into labor and about 28%, 29% that goes into everything else — overhead, insurance etc. So that brings you down to your 5% leftover,” he said. “Everything is going up. Customer expectations are going up and people aren’t going to spend that much more. So, you have a tight squeeze here,” Walsleben continued. “Restaurants who use delivery apps, they pay a fee to those guys. Those guys don’t work for free. So, you can kind of see where the squeeze comes from.” Stuck in the middle There are pockets of opportunity; the two extremes of the market can make a profit. But the middle gets squeezed out. “If you are a low-end fast-food kind of place, there is room for that. People have changed their budgets. They are still going out, but they are not spending more,” according to Walsleben. “The high end remains positive. If you have a restaurant that brings a specific experience … a great food product or you are catering to high end customers who aren’t so budget conscious, those patrons are going to expect a high-end experience. They expect excellent food every time. They are expecting excellent service. If you can meet those expectations there is room for you at the top. It’s just the guys in the middle are getting the squeeze from both ends. Tough competition, customer expectations, costs are up. Menu items, you can’t raise the prices as much as you need to. That is why you are seeing a lot of restaurants baling out.” The ones that can adapt quickly are the ones who are doing OK. “Success is heavily dependent on the strength of a restaurant’s concept development and the planning of its execution. Eventually things aren’t always new. Things change. So, if you are in the restaurant business you have got to change your menu — keep things new, fresh and update your meals. It is very fickle industry. One year carbs are out, the next year berries are out. Everybody’s diet changes — constantly chasing the latest phase. You have got to adjust your menu and move with those modifications. If you have a static menu that you have used the last couple years that hasn’t changed except for the pricing, you’ve got a problem,” he said. A lot of times these buildings are singular purpose, he added. “You have a commercially viable kitchen and you got a seating area. There is not a lot of other businesses that cater to that type of a layout. So, it’s pretty common to see another restaurant slide in,” he said. One of the things a banker learns early on is you don’t lend money to restaurants … because they fail so quickly. It is very hard to predict who the winners will be. So, if you are a restaurant in addition to all the other challenges, it is very difficult to get loans, according to Walsleben. “You might work really well in the kitchen. But that doesn’t mean you are a great businessperson,” he said. “Restaurants can fail because the owner didn’t know how to manage things properly. There are a lot of challenges. “There is opportunity at the high end and the low end. But in the middle, that’s the death valley. There are just so many things working against you. You really need to have something that will pull people in and continue to pull people in because you to constantly have to change. Think about a theme and a product that is unique to the area people don’t travel that far these days you have to be able to deliver it in an innovative fashion and keep updating to keep people coming in the door.” Out of Business? How Fast? Do nine out of 10 restaurants fail in their first year, as commonly claimed? No. Survival analysis of 1.9 million longitudinal microdata for 81,000 full-service restaurants in a 20-year U.S. Bureau of Labor Statistics non public census of business establishments in the western US shows that only 17% of independently owned full-service restaurant startups failed in their first year, compared with 19% for all other service-providing startups, according to ResearchGate. The median lifespan of restaurants is about 4.5 years, slightly longer than that of other service businesses (4.25 years). However, the median lifespan of a restaurant startup with 5 or fewer employees is 3.75 years, slightly shorter than that of other service businesses of the same startup size (4.0 years). What Makes a Restaurant Successful? Opening and maintaining a successful restaurant is not as easy as creating a great menu and serving excellent food. It takes more than that, according to local restaurant owners who have been in business for decades in the region. They all agree that there are some guidelines to running a successful restaurant. • Quality food: Successful restaurants know exactly what they serve and who they serve it to. Delivering the same great taste every single time builds loyal customers. • Smooth operations: Friendly greetings and attentive staff make guests feel welcome from the moment they walk in. Hiring staff for personality and training for skill ensures reliable, caring service. • Smart marketing: Exceptional food and experiences naturally get people talking and sharing online. Word of mouth can help entice customers. Consistent social media and targeted advertising brings in new and repeat guests also. The menu is what keeps patrons coming back to Mimi’s Diner in Fulton, located at 201 N. Second St. “We locally source our produce and our meats. Our chicken and biscuits is a popular, popular special,” said Richard Tagliareni, the third-generation owner and general manager. “It’s all homemade. We have consistently served quality food.” His grandfather started the business more than 55 years ago. Mimi’s is engrained in the community. They cater to the community and are very involved in everything from the schools to local events. The first Mimi’s Drive-In opened in Mexico. Then a second in Oswego and then Fulton. Fulton’s Mimi’s is the only one left. “The last couple of weeks have been kind of slower than normal. October is usually a busier month for us People will start coming back around again. Also, the price of gas is affecting some things,” Tagliareni added. “We try to keep our prices in line. You go out to eat, you’re going to spend about a hundred bucks or so for two people for dinner. You come here to Mimi’s you are probably for two people for dinner it’s between $50 and $60. We are trying to keep our prices in line. We did have to increase our prices a little bit but things are looking OK.” For the Press Box, 29 E. First St., Oswego, it’s also about great food and a family atmosphere. “Our sports bar and restaurant was established in 1984,” said Alison Canale Scanlon, manager. “I think putting the time into everything makes a big difference and treating people like family when they walk into your restaurant. That’s how we have always operated since 1984.” “It’s the family oriented aspect,” she added. “Consistency, quality and presentation of our food — that’s the secret to a successful restaurant. We try to be very consistent with it. We treat people like family when they come in; because we know how we want to be treated when we go to a restaurant. We treat people the same or better.”
The Business of Taste
The influencer era as we know it is over. In its place is a rising new class of creators deriving authority from credibility over visibility and personal taste over personal style.
These 2 Friends Quit Their Blue-Collar Jobs to Sell BBQ. They Weren’t Making Money Until They Broke Every Rule About How BBQ Should Taste.
They spent years selling food on weekends while working day jobs. When they finally quit everything, they made a bet most people told them was wrong.
Girona earns a point in Tenerife
Girona returned from the Canary Islands with a draw that leaves a bittersweet taste. The red-and-whites took an early lead but were unable to maintain their advantage against a Tenerife side that reac...
Buffalo Bills fans beginning to doubt team’s chances in 2026
The Buffalo Bills’ Week 4 loss to the New England Patriots feels like ages ago, and it’s left a very sour taste in the collective mouths of Bills Mafia. The extra time off ahead of Week 5 has allowed doubt to creep in from all corners of the football world. To put the wrongs of […]
Health Without Compromise
At IFT FIRST, experts share how food and ingredient companies are meeting demand for healthier products without compromising taste, texture, or value.
The Brutal Truth About the Chicago White Sox’s ALDS Elimination
The Chicago White Sox 2026 season ended in a heartbreaking loss to the Cleveland Guardians in a winner-take-all Game 5 at Progressive Field on Saturday night. The South Siders became the first franchise since 2017 to lose a Division Series despite leading 2-0. This leaves a bad taste in the mouths of Chicago fans as …
Nashville-inspired tavern, entertainment venue coming Westlake Towne Center
A taste of Nashville is coming to Westlake Towne Center.
The Science Behind Why Dietary Changes Rarely Stick
Learning new eating habits isn’t simple. Our pre-existing feelings around food—whether it’s a distaste for olives or a love of pastries—could make it harder to learn new eating habits, according to new research from Yale School of Medicine.
Hot Ticket: Sugar skulls, spooky fun and Greek traditions
Opa! A taste of Greece: Bring your appetite and dancing shoes to downtown Galveston this weekend as the 42nd Annual Galveston Greek Festival serves up two days of authentic Greek
Raising the Bar offers spirited history lessons
Once a month, at Hogwash Whiskey Den in downtown Spokane, historian Renée Cebula takes a roomful of students through centuries of American and global history that trace the wars, immigration, tariffs, and changing tastes that have helped determine what ingredients end up in her students’ glasses.
Liverpool handed boost in pursuit of Andoni Iraola favourite
Liverpool’s start to life under Andoni Iraola has been solid, but not spectacular. The Reds are yet to taste defeat under the Spaniard but already sit six points off the Premier League leaders afte...
Scientists Finally Tested Whether Leftovers Actually Taste Better the Next Day
In a blind taste test, butter chicken was the only dish people clearly preferred the next day. Lasagna, sadly, was basically a wash.
The Googlebook era is here: some first impressions of the hardware and a whole new OS
Today is the day. After months of tracking code commits, dissecting leaks, and getting that unforgettable first taste at Google’s media showcase in New York City, Googlebooks are officially landing...
Why do some people think cilantro tastes like soap?
Find out why some people think cilantro tastes like soap and how the OR6A2 gene plays an important role.
Jobs in health care. Jobs for women. The US labour market is segmenting. Chernobyl’s radiation and Lenin’s love of literature.
Thank you for opening your Chartbook email. Elmer Bischoff, Two Figures at the Seashore, 1957 The only really dynamic job-creator in the US economy is health care: The largest crunch has come in Federal government, which has shed 2.7 m jobs. Source: tchouvkov on Twitter Tech is struggling. [ Joey Politano 🏳️🌈@JosephPolitano The US tech sector continues bleeding jobs in official data released today—overall, employment decreased by 17k last month and is down 69k over the last year That's nearly as bad as the worst of the 2024 tech-cession, and much worse than the 2022 boom or even pre-2020 norms 12:42 PM · Oct 2, 2026 · 15.2K Views 15 Replies · 47 Reposts · 390 Likes ](https://x.com/JosephPolitano/status/2106001807847940232?s=20) The new jobs are all for women. [ Justin Wolfers@JustinWolfers I'm not sure who saw this coming, but so far nearly all the jobs created during the second Trump administration have gone to women. 1:09 PM · Oct 2, 2026 · 33K Views 70 Replies · 146 Reposts · 644 Likes ](https://x.com/JustinWolfers/status/2106008723533533601?s=20) Meanwhile, real wages are being eaten up by modest over-target inflation. [ Heather Long@byHeatherLong The financial pain is real: Wage growth fell to 3% (y/y) in September. That's the lowest in 5 years. Wage growth: 3% Inflation: ~3.4% Inflation has eaten up all wage gains for the average worker since April. Many people are having to make hard choices about what to buy and what … 1:24 PM · Oct 2, 2026 · 37K Views 24 Replies · 275 Reposts · 533 Likes ](https://x.com/byHeatherLong/status/2106012367712620728?s=20) HEY READERS, THANK YOU for opening the Chartbook email. I hope it brightens your day. I enjoy putting out the newsletter, but tbh, what keeps this flow going is the generosity of those readers who clicked the subscription button. If you are persuaded to click, please consider the annual subscription of $60. It is both better value for you and a much better deal for me, as it involves only one credit card charge. Why feed the payments companies if we don’t have to. Subscribe Elmer Bischoff, Bathers, 1960 Americans are disillusioned with higher ed. For contributing subscribers only. Subscribe Where the Chernobyl radiation went. h/t Simon Kuestenmacher aka simongerman600 How Lenin’s love of literature shaped the Russian Revolution - Tariq Ali This, then, was the intellectual atmosphere in which Lenin came of age. His father, a highly cultured conservative, was the chief inspector of schools in his region and much respected as an educationalist. At home, Shakespeare, Goethe and Pushkin, among others, were read aloud on Sunday afternoons. It was impossible for the Ulyanov family – “Lenin” was a pseudonym adopted to outwit the tsarist secret police – to escape high culture. At high school, Lenin fell in love with Latin. His headteacher had high hopes that he might become a philologist and Latin scholar. History willed otherwise, but Lenin’s passion for Latin, and taste for the classics, never left him. He read Virgil, Ovid, Horace and Juvenal in the original, as well as Roman senatorial orations. He devoured Goethe during his two decades in exile, reading and rereading Faust many times. Lenin put his knowledge of the classics to good use in the time leading up to the October revolution of 1917. In April of that year, he broke with Russian social-democratic orthodoxy and, in a set of radical theses, called for a socialist revolution in Russia. A number of his own close comrades denounced him. In a sharp riposte, Lenin quoted Mephistopheles from Goethe’s masterwork: “Theory, my friend, is grey, but green is the eternal tree of life.” Source: The Guardian Elmer Bischoff, The River, 1953 If you’ve scrolled this far, you know you want to click: Subscribe
Scientists Tested Whether Leftovers Really Taste Better The Next Day. One Dish Stood Out.
"Few culinary beliefs are as persistent..."
Getting a taste of stage-door magic at \'Oh, Mary!\' on Broadway [column]
Before this year, the last time I set foot in a Broadway theater was 2007.
Bishop’s computer science chair says AI is eliminating ‘grunt work’ and reshaping digital jobs
Dr. Russell Butler, chair of Bishop’s University’s Department of Computer Science, says artificial intelligence is increasingly taking over routine digital “grunt work,” changing the skills students and workers may need in the years ahead. Photo courtesy of Bishop’s University. Click here to read our platform! Get local news like this every morning. Subscribe free below. Subscribe Pulse Newsroom Artificial intelligence is already taking over some of the routine digital work once performed by entry-level employees, according to Bishop’s University Computer Science chair Dr. Russell Butler — a shift he believes will make expertise, judgement and the ability to evaluate AI-generated work increasingly important. Butler described the change as automation reaching what he calls the “bottom of the cognitive pyramid” during an interview with The Pulse about AI, university education and the future of digital work. His argument is not that humans are disappearing from the workplace. Instead, he sees their role changing as AI becomes capable of handling more of the repetitive tasks involved in computer-based work. “Everything’s converging on just AI basically doing all the grunt work,” Butler said. The bottom of the cognitive pyramid Butler is from Lennoxville, completed his undergraduate studies at Bishop’s and later earned his PhD at the Université de Sherbrooke. He joined Bishop’s in 2019 and now chairs its Department of Computer Science. He uses AI in research, teaching and other creative work, and said the technology is increasingly capable of handling routine digital tasks that once required substantial human time. “You’ve got the grunt work, like moving things around in Excel, doing basic programming tasks,” Butler said. “That’s like the bottom grunt work that the entry-level worker would have done two or three years ago.” Butler went further, saying in his view that much of this type of work has already been absorbed by AI tools. He connected that change to a shift he sees taking place in computer science, where entry-level roles have declined while experienced workers can use AI to increase what they can produce. “A senior developer now has access to essentially an unlimited amount of junior developers on demand,” Butler said. He was describing AI systems metaphorically, not literal employees. His point was that one experienced developer can now ask AI tools to produce code or other technical work that might previously have been assigned to more junior workers. That raises a broader question for universities and employers. If some of the simpler work traditionally given to newcomers can now be done by machines, how do people gain the experience needed to become senior workers themselves? Students doing work that once required years of programming Butler said he is already seeing the change inside his classroom. He created a Bishop’s course called CS208, Coding in Plain English, to show students — including those without traditional programming backgrounds — what they can accomplish using AI. Some come from disciplines such as psychology or neuroscience with no previous programming experience. “What I’m finding is that students who have zero programming experience, they come in from another discipline like psychology or neuroscience or something, they are now able to get up and running with real data sets,” Butler said. Butler’s own doctoral work involved neuroimaging, and he said he has assigned students work he considers comparable to the kinds of analysis he performed during his PhD. He described giving students a real dataset, an expected result and instructions to use AI to complete the analysis. Butler said those students have been able to carry out work at a level he associates with tasks he once performed after years of programming experience. That does not mean a student using AI instantly acquires the same knowledge as an experienced computer scientist. But Butler sees it as evidence that AI can dramatically lower the technical barrier between having a problem to solve and producing a working result. The role of the person using the system then changes. They need to know what to ask for, understand enough about the subject to judge the answer and take responsibility for what is ultimately produced. What about AI hallucinations? One persistent concern surrounding generative AI is hallucination — when a system produces information that sounds convincing but is false or unsupported. Butler said that problem has improved substantially in newer systems and is not as severe as it was with earlier models. He pointed in particular to newer AI systems’ ability to search the web, consult scientific databases and return source links rather than simply generating a citation from their internal model. Butler nevertheless said users should verify what AI produces. “You should verify,” he said while discussing citations generated with AI. His position is that hallucinations have become less common in the systems he uses, not that incorrect AI output is impossible. Human checking remains part of the process. Hours of work compressed Butler offered another example from his administrative work at Bishop’s. The university has been comparing CEGEP courses with first-year Bishop’s courses to determine where students may qualify for advanced standing. Traditionally, Butler said, that means reviewing two sets of course descriptions and manually matching one institution’s courses with another’s. As department chair, that could require hours of reading and comparison. He said AI can now be given both sets of material and asked to generate an initial mapping automatically. “It saves me hours and hours of work,” Butler said. Butler said the AI-generated mapping can also produce a better result than he would produce himself. He sees similar opportunities in businesses. A company may receive specifications, drawings, emails or other digital material from customers and then have employees convert that information into an internal format before anything can be manufactured or delivered. AI can increasingly perform parts of that intermediate processing. In Butler’s view, the employee does not necessarily disappear. Instead, the job becomes more about checking the result. “The human is still there,” he said. Judgement could become more valuable That change is central to Butler’s view of where digital work may be headed. If AI can produce a first draft, write basic code, compare documents or process large amounts of information, he argues that knowledge and judgement become increasingly important. “The real scarce resource going forward is going to be domain knowledge, expertise, and… credentials, authority, the ability to work with other people,” Butler said. He is therefore encouraging students not only to learn AI tools but also to broaden their education. He mentioned acting, fine art and photography as examples of courses that can help develop what he described as taste and intuition — the ability to recognize what is good, what is not and what should be changed. “And that’s the skill that they need now because the grunt work has been automated and now it’s about evaluating what the AI produces and telling it how to improve or expand the output,” Butler said. That does not remove the need for technical knowledge. Butler’s argument is that the emphasis may shift away from manually completing every step of a task and toward directing, checking and improving work produced with AI assistance. He also stressed that humans remain responsible for final decisions. “At the end of the day, the human has to make the final call,” Butler said, pointing to the question of accountability. Physical work may be different Butler draws a distinction between digital work and jobs requiring people to manipulate the physical world. He expects AI to continue advancing quickly in tasks performed almost entirely on computers. He is more cautious about claims that humanoid robots will soon be able to replace workers such as plumbers or electricians. Butler said those trades would not be replaced “anytime soon” in his view and described some current robotics demonstrations as overhyped. He described the situation as counterintuitive. “It’s almost like we solved the highest level first,” he said, contrasting advances in digital AI with the harder problem of building robots capable of operating reliably in the physical world. Butler’s argument is that some digital occupations could face automation sooner than trades requiring complex physical work. The wider AI shift in the Townships Butler’s comments come as local institutions are increasingly grappling with how AI should be used. The federal government recently announced up to $162 million over five years for 10,000 AI-related placements through Mitacs. The Université de Sherbrooke told The Pulse that the number of its collaborative research and innovation projects supported through Mitacs has approximately doubled since 2018-19, while the number of placements has approximately tripled. UdeS also said it already has projects involving both AI adoption and the application of AI to other fields. At Bishop’s, Butler said part of his role involves building the Computer Science department’s local presence, connecting students with regional partners and strengthening relationships with the Sherbrooke technology ecosystem. Those developments put universities in a difficult position. They have to prepare students to use the tools employers increasingly have available while also making sure graduates understand enough to recognize when those tools are wrong, incomplete or being applied to the wrong problem. The risk of losing human skills Butler does not see AI as risk-free. Later in the interview, he raised a separate concern: as AI becomes better at reading, writing, programming and other cognitive tasks, people could lose some of the underlying skills that historically helped produce new ideas. “The other danger is that we’re going to lose the human skills,” Butler said. He specifically mentioned reading and writing and argued that people could lose some of the lower-level understanding that contributes to breakthroughs. Butler said AI systems are based on existing human knowledge and argued that they become much more powerful when paired with a capable person. That tension runs through his view of the technology. AI can remove hours of routine work. It can allow beginners to perform tasks that once required substantial technical training. It can give experienced workers significant leverage. But the more capable the technology becomes, the more important it may be for people to develop the judgement needed to decide what should be done in the first place. For Butler, that is where education may have to change. Students still need to understand their field. They still need to know when something is wrong. And they still need to be able to make the final decision. But if AI increasingly handles the bottom of the cognitive pyramid, the value of a worker may depend less on how quickly they can perform the grunt work and more on whether they understand what the work is supposed to accomplish. Don’t miss the next story that affects your community. Join thousands of readers getting The Pulse every morning—plus breaking news alerts when it matters most. If you value this kind of local journalism, consider supporting it. Subscribe, share and like! Subscribe Share
The race for NH governor is heating up. Here’s what to know.
As this campaign enters the home stretch, the outcome may hinge on what voters find least distasteful.
BC alum introduces students to the science of flavor and opportunities in culinary education
On Wednesday, Sept. 30, students at Bethlehem Central High School explored culinary education and the science of taste during a visit from BC alumnus Emily Crandall. Crandall, a 2017 BCHS graduate, works as an admissions counselor at the Culinary Institute of America (CIA) in Hyde Park, New York. Her classroom visit was arranged by Family … Continue reading "BC alum introduces students to the science of flavor and opportunities in culinary education"
Birdbrained Science: Eco-friendly has never tasted so good
It’s an unspoken debate as old as time: glass, aluminum or plastic? Which material makes the best bottle?
Taxpayers in Cairo welcome idea of downtown "entertainment district"
CAIRO, Ga. -- Downtown Cairo could soon get a taste of big-city nightlife.City leaders in the small South Georgia town are discussing ways to create a downtown
5th graders get a taste of business with BizTown
Clear Creek Elementary 5th graders participated in an event called BizTown last Thursday, Sept. 24, where students shopped and worked in their very own “town” in the Clear Creek gym. Students spent 12 lessons in class learning about financial literacy and prepping for BizTown. Students learned the basic skills they needed to make BizTown successful.
Dahlin eager to build on last season after Sabres snapped playoff drought
Having enjoyed his first taste of the postseason last year, the 26-year-old Swede is hungry for more as a new season is set to begin.
If Your Whisky Tastes Like Mango, There's A Science-Backed Explanation
The diverse flavor profiles are what makes whisky so interesting. A study looks into where the tropical fruit flavor in some whiskies comes from.
This surprising factor could reveal how compatible you and your partner really are, says science
According to a new study, scientists found that couples in romantic relationships share a taste in music more than they do personality traits and values.
Cotton candy catering: Kiffany Bosserman refined her taste for business (and the value of her time)
After nearly a decade in business, Cottontale KC is still spinning sugar into a confection for success, shared founder Kiffany Bosserman — pivoting her business to say “yes” less and reprioritize the balance of family and life and profitability.
Autumn Leaves Festival -- where the past touches the present
Visitors to the Balladeer Hotel late Thursday morning got a glimpse into the future — and a taste of the past.
NVIDIA Unleashes The Next Chapter of Neural Rendering & Path Tracing With RTX Kit SDK While RTX Mega Geometry 2.0 SDK Gives Devs the Ability To Stream Insane Levels of Detail
NVIDIA unleashes RTX Kit and RTX Mega Geometry 2.0 SDKs, giving devs a taste of next-gen Neural Rendering, Path Tracing & game technologies.
Monster Hunter Wilds: Ascendance Is the Iceborne-Like Adrenaline Boost That Wilds Needed
The first taste of Monster Hunter Wilds: Ascendance already has me salivating. The new tricks, new (and returning) monsters, and brand new suite of boosts are going to significantly disrupt how I do my builds, and how I approach hunts. Just thinking about it now has my synapses firing, and there are still so many weapons who're boosted actions I have yet to try, and who knows what new armor set bonuses might be ahead of us. The endgame of Monster Hunter Wilds was too easy, but this might be what Monster Hunter sickos are looking for.
Spotify's is giving you the keys to its recommendation algorithm with US launch of 'Taste Profile'
Spotify is rolling out Taste Profile to Premium users in the U.S., letting listeners see how the streamer understands their tastes and use natural language to reshape their recommendations
Andoni Iraola makes stance on Liverpool legend clear
It is still early days in Andoni Iraola’s Liverpool tenure, but the Spaniard’s start to life in Merseyside has been hit and miss. The Reds are yet to taste defeat under Iraola, which is a huge pos...
The Peninsula is getting a new dining option, with a taste of Tuscany
Starting early next year, The Lobby — a fifth-floor spot that serves breakfast, lunch and afternoon tea — will transform each evening into Italian restaurant Comunità.
Ibragimov flourishing after senior Russia call-up
Young striker Amir Ibragimov is benefitting from his first taste of senior international football last summer, according to Manchester United's Under-21 coach Adam Lawrence. Although he has been left out of the expanded 38-man squad for the forthcoming matches against Iran, Namibia and Nigeria, Ibragimov has caught the eye at youth level for United. Ibragimov had previously been thought of as a number 10, but that was the position JJ Gabriel slotted into at Under-18 level last season.
Third-generation CEO Andy Heily shifts Krusteaz’s focus as consumer tastes change
Andy Heily, third-generation CEO of Krusteaz Co., discusses leading the Tukwila food manufacturer and balancing family business with personal passions.
Do Coventry City 'have enough to stay up' this season?
Coventry City fan Conna Chahal believed his club "might struggle in this league" after their 5-0 defeat by Brighton on 13 September, but Saturday's hard fought 1-0 win over Nottingham Forest has changed his thinking. It had been 9,287 days since the Sky Blues last tasted victory in the Premier League, so the result had been a long time coming for the club's loyal supporters. "Do not underestimate how big that three points is for Coventry City," said Chahal, who provides analysis and reaction videos as part of BBC Sport's Fan Collective.
Can scientists breed the perfect strawberry?
Why do many strawberries taste less flavorful today, and can scientists bring back their aroma? We explore the quest for the perfect strawberry, along with new ways to cut food waste and create more sustainable foods.
Fort Bliss celebrates Oktoberfest weekend
EL PASO, Texas (KVIA) -- Fort Bliss brought a taste of Germany to the Borderland over the weekend with its annual Oktoberfest celebration at Biggs Park. Monica Thomas, marketing manager for Fort Bliss MWR, joined us on the Noon show ahead of the three-day celebration to discuss what visitors could expect. The event featured German
Seahawks' Jadarian Price Reveals Biggest Takeaway From NFL Debut
It was Price's first taste of NFL action, so what were his overriding thoughts on his debut?
Freya Skye Releases New Single “bad taste” Out Now!
LOS ANGELES--(BUSINESS WIRE)--Sep 16, 2026--
Business Expo & Taste of Palm Springs happening tonight
PALM SPRINGS, Calif. (KESQ) — More than 100 businesses and organizations will come together Wednesday night for the 2026 Business Expo & Taste of Palm Springs. The Palm Springs Chamber of Commerce is hosting the event from 5 to 9 p.m. at Indian Canyons Golf Resort. The annual showcase will feature more than 40 restaurant
Vikes Views: Nincompoop of the Week
The taste of victory is sweet, especially against the Packers. The Minnesota Vikings dominated the 2nd half after a questionable decision to pull points off the board by Matt LeFleur. The Packers continued their choking ways from last season and the Vikings cruised to victory. Matt LaFleur Why is LaFleur a Nincompoop? Going for it […]
PDO Chios Mastiha: Ancient Greek Tradition Meets Modern Science
From a legendary ingredient collected since ancient times to a versatile addition to the modern kitchen, PDO Chios Mastiha is bringing a distinctive taste of Greece to Canadian consumers. Produced exclusively in Mastichohora, in the southern part of Chios island, Mastiha owes its unique character to the region's particular soil and climate conditions, while its complex natural composition continues to attract scientific interest. Featured through the "Premium European Products: Better Knowledge,
Business Monday: Hilo Pizza Co. serving up New York-style pies and slices that patrons can customize
Hilo Pizza Company has become a small staple of the Puainako Center since 2023, offering Hilo residents a taste of thin-crust pizza with a menu that features dough made from scratch with locally sourced ingredients.
Richmond’s Trolley acquires Hampton Roads Taste’s events catering business
The move marks a continued expansion for Trolley into the region after previously acquiring Hampton Roads bistro, deli and drop-off catering business Gourmet Gang in 2024
Germany’s Political Tailspin: Your Weekly SPIEGEL Recap
It might be tempting to dismiss the results of last Sunday’s state election in Saxony-Anhalt, in which the far-right Alternative for Germany (AfD) party raked in 43.8 percent of the vote, as a rather unimportant extremist blip in a state that hardly anyone can find on the map. And you wouldn’t necessarily be wrong to do so. The state’s population – around 2.1 million – is a mere 2.5 percent of the German total. And while the state capital of Magdeburg was once the political heart of the Holy Roman Empire back when Otto the Great used to hang out there (more than a millenium … no … milennium … nope … millennium ago), it is today something of a backwater, albeit one with a ginormous cathedral in its center. We wanted to briefly interrupt this week’s newsletter to extend a heartfelt thank you to all of our subscribers, both new and old. And to remind you all that a free subscription gets you access to this newsletter every Saturday. A paid subscription, by contrast, gets you one DER SPIEGEL article every weekday, delivered to your inbox. We strive to select pieces that both demonstrate what Europe’s leading newsmagazine has to offer and provide an international audience – namely, you – with an insight into how Germany and Europe view the world. If you haven’t already signed up for a paid subscription, please consider doing so if you can. Our Substack channel relies entirely on reader support and we are excited to continue offering you the best of DER SPIEGEL. Subscribe But even beyond the fact that a huge percentage of the voters in the state decided to place an X next to a party with an ideological lineage that runs rather directly back to the right-wing extremist soup out of which the Nazi Party was born, the results are a perfect example of a phenomenon that has been plaguing German elections in recent years: the lack of an obvious path to a majority. Call it the Balkanization of German politics. There are a number of developments driving the phenomenon, but for the purposes of this newsletter, here are two of the most salient: Persistent voter frustration with the country’s two (former) big-tent parties – the Christian Democrats (CDU) on the center-right (17.2 percent in Saxony-Anhalt last Sunday) and the Social Democrats (SPD) on the center-left (9.3 percent). The presence of parties on the far left (Left Party), the populist left (the Sahra Wagenknecht Alliance – BSW) and the far right (AfD) with which mainstream parties are reluctant to form coalitions. So what happens now? Stories of the Week A Lack of Leadership The answer for many people in the country, and particularly within the CDU, is clear: pin (some of) the blame on Chancellor Friedrich Merz. According to a survey taken directly after the election in Saxony-Anhalt, 88 percent of respondents agreed with the statement that if the federal government in Berlin were doing a better job, the AfD wouldn’t be as strong. And it is true that the predominant impression of the federal government ever since Merz was sworn in on May 6, 2025, is one of ineffectiveness and bickering. His rather unique combination of bumbling-plus-bravado has also not exactly endeared him to the German public. Indeed, his standing in the country is so shaky that his popularity – according to recent polls – has now dropped even below the historic lows associated with his predecessor Olaf Scholz. The situation is such that the CDU even opted to keep him largely out of the campaign ahead of the Saxony-Anhalt vote. And since then, dissatisfied rumblings within the CDU have grown louder. DER SPIEGEL’s Swantje Karich notes that the problems with the CDU go much deeper than Merz. “The center-right has a trust problem. At a press appearance following the devastating election result in Saxony-Anhalt, Friedrich Merz said that the party wanted to ‘reach people more effectively’ through ‘emotional engagement.’ It sounded as though he were announcing a political program. On the basis of that statement, it is difficult to take his empathy seriously.” “The Chancellor’s chastened appearance did, at least, reveal where he stands: with his back to the wall. Elections will be held in Mecklenburg-Western Pomerania next week, and the CDU could fare even worse there. The party is polling at between 8 and 10 percent in the state.” “What is at stake is the political tradition that has lent stability to the Federal Republic since 1945: a democratic conservatism that understands what must be preserved, but also how to embrace progress and openness to the world. If the Union continues along its current path, it risks becoming politically irrelevant after the 2029 federal election – and Germany could soon find itself with a government of the far right.” The Trumpification of Political Debate? It is often said in Germany that to understand the political and social trends that will soon be dominant in Europe, one need only look across the Atlantic to the United States. When it comes to political debate, that has certainly proven true. Donald Trump understood early on that triggering mouth-foaming outrage among Democrats is an ideal way to both generate headlines and to secure loyalty among supporters. And he realized that far more quickly than the left side of the political spectrum understood that simply ignoring the old man might be the best recipe. To be sure, there have been signs recently that the US president may be over-relying on the strategy. Earlier this week, in an apparent grandpa-discovers-AI moment, Trump sent out 60 posts in the space of 10 hours, many of them AI-assisted images portraying him as a hero – or showing Iceland as part of the US (outrageous!!!). It was also during that slew of schlock that he explicitly backed the AfD with an “MGGA” post. In Germany, though, the outrage cycle remains in full swing, with much of the focus on those who would dare to vote for the AfD. They are alternately portrayed as being dim-witted, ungrateful, backward, racist or all of the above. That, argues DER SPIEGEL columnist Sabine Rennefanz, is not particularly helpful. “Everywhere on election night, people spoke of a watershed moment, a rupture, a turning point. But what is that supposed to mean in concrete terms? A watershed would imply an interruption, a moment of pause – perhaps even a willingness to rethink and learn. At first, there was little sign of that in the main television panels. Instead, the familiar rituals that had already shaped the election campaign continued: outrage, lecturing and abuse.” “That’s just the tone, one might object. They’re only talk shows. Given that the party’s state branch has been classified by domestic intelligence officials as confirmed right-wing extremist, there are more important problems than hurt feelings on television. Yet although the condescending tone is not the cause of the AfD’s success, it is an expression of the broader mood within the so-called political center – a kind of institutional blindness that too often treats material concerns as a communications problem.” “People have a pretty good sense of whether you like them – whether you approach them with curiosity or merely study, lecture and manage them as a problem group. They notice whether you genuinely want to understand their fears and pain, or whether you are simply waiting for the chance to correct them. They can also tell whether someone still has the energy to change things, or whether they have barricaded themselves behind platitudes and empty phrases.” “Anyone who wants an egalitarian democratic society cannot promise equality only to those whose language, tastes and moral convictions they share. They must also acknowledge the wounds, resentments and fears of those whose political conclusions they consider wrong. Acknowledging them does not mean agreeing with them. But a democracy that communicates with almost half its citizens only through warnings and labels gives up on political debate before it has even begun. An atmosphere must be created in which people can express their opinions without fearing that they will be canceled. We are currently a long way from that.” East-West? One of the clear undercurrents in the election last Sunday was, of course, Germany’s ongoing east-west divide, particularly as it pertains to the success of the AfD. Historically, the party has been far stronger in the former East German states than in former West German states. The fact that this generalization no longer reliably holds is certainly one of the primary concerns that many have about the party’s growth. And yet, there is still a distinct flavor of “stupid easterners, they don’t understand democracy” to the coverage. In the weeks before the vote, there was even a rather interesting back-and-forth in Germany’s culture pages about how ungrateful eastern Germans allegedly are for being pulled out of their pre-reunification backwardness and into the light of the West. DER SPIEGEL’s Jochen-Martin Gutsch has had enough. “Ten years ago, in 2016, elections were also held in Saxony-Anhalt. The AfD won more than 20 percent, which at the time rightly provoked outrage and incomprehension in western Germany. Today, in 2026, the AfD is also polling at around 20 percent in western German states, but this no longer provokes outrage and incomprehension. Instead, it is now regarded as proof of democratic conviction and civilizational resistance. After all, in the east, it’s 40 percent!” “This allows people to continue feeling morally superior to the East, but the wiser course would be to admit: if something doesn’t happen soon, the West will turn AfD-blue too. Or bluish.” “But will anything happen? The truly depressing thing about election night was not so much the AfD leaders intoxicated by their own success. It was the representatives of the other parties, who once again said that they were utterly shocked, needed some time to digest the result and would, of course, not simply return to business as usual. The SPD, a former big-tent party, celebrated its ‘stable’ result of 9.3 percent. Congratulations!” “For 10 years, the AfD has gone from one electoral success to the next. And still, the established parties remain ‘shocked’ and scratch their heads in astonishment. How long can they keep being shocked? Friedrich Merz says he may need to communicate his reform ideas in a more ‘emotional’ way. So the CDU’s political professionals sit down together after the election, mull over a strategy, and in the end come up with this: Fritz, try to be a little more relaxed, charismatic and emotional – or something. Beyond that: no political plan, no defiance, no promise of a future. That is frightening.” What was good, what was bad for democracy? Good: Voter turnout in Saxony-Anhalt was 77.8 percent, the highest ever recorded in the state. Whatever one thinks of the result, that figure is encouraging. Democracy needs citizens to take an interest. Bad: Although a strong AfD result had been expected in Saxony-Anhalt, many politicians from the mainstream parties – including in Berlin – appeared confused, helpless and overwhelmed in their initial reactions. That is not how they will win back voters’ trust. Last Week’s Highlights: 🗳️ Meet the Germans Who Voted for the AfD: Why would voters in a country like Germany, with its Nazi past, vote for a right-wing party? It’s a question only an editor in Berlin could come up with. On the ground, the view is different. 🟦 How the AfD Wants to Expand Its Power Across Germany: The far-right AfD is planning to decimate public broadcasting in Saxony-Anhalt, revamp education and install extremists in positions of power. And it is eyeing victory on the national stage as well. 🕯️ The Continuing Reverberations of September 11: It was a generational shock, and the consequences can still be felt today - from massive surveillance and significant increases in presidential power to violent excesses at ICE. 🤝 “For Europe, Canada Is the Preferred Partner in Trans-Atlantic Relations”: In an interview with DER SPIEGEL, Canadian Finance Minister François-Philippe Champagne discusses his country’s failed trade deal with the US and why Canada is looking to Europe. 🏛️ The True Historical Roots of the AfD: During the Weimar Republic in the 1920s, there were numerous parties on the extreme right espousing “Germany first” nationalism. The Nazis may not be the best comparison for today’s AfD. 🌊 AfD in a Landslide: Merz Is the Wrong Leader for Germany: The right-wing Alternative for Germany won in a landslide in Saxony-Anhalt state elections on Sunday. What does that mean for the country at large? Thank you for your continued support and have a wonderful week! Subscribe Share Leave a comment Your SPIEGEL Substack Team Compiled and edited by Charles Hawley
Politics Friday: How 9/11 changed Minnesota and the nation
Friday at noon, we kick off a season to cover the midterm election. For the next several weeks, we'll bring you interviews with candidates, voices of voters and some head-to-head debates. It’s just a taste of what's in store as Election Day approaches where the state will pick a new governor, U.S. senator and much more.
Extradition is becoming a political football — here’s how the states can stop it
A governor who wants to shield someone from a prosecution he objects to, or from a sister state whose politics he finds distasteful, may simply keep an extradition demand “under investigation” inde…
Hollywood’s ‘new business model’ comes into view as Gen Z shows a moviegoing taste that combines ‘fast food and fine dining’
Theaters sold nearly 249 million fewer tickets than in 2019 but still set a $4.7 billion summer record. It’s not 2019 anymore.
Barcelona’s Gabriel Jesus has Champions League score to settle
The striker is yet to taste glory in the competition.
No Evidence That Sugar Substitutes Harm Weight, Health, or Sweet Taste Preferences
New review of three major EU-funded trials shows swapping sugar for non-nutritive sweeteners may help with weight loss maintenance, while broader "sweet taste" exposure appears largely neutral for health.
Students gain experience and confidence through an industry-focused summer research program
The Summer Research InCUbator program used teaching labs as an on-campus contract research organization to give students a taste of working as researchers in industry would be like.
The science behind what makes McDonald's Diet Coke superior
Why McDonald's Diet Coke tastes better than anywhere else, from chilled syrup to filtration and those iconic wide straws.
Rochester man shot inside Lake Avenue business
A 29-year-old Rochester man was shot at Porto Roc Soxial Lounge, formerly Taste of the Bahamas, police said.
Buckeye mom's soul food business blows up on TikTok, Instagram and Facebook
Buckeye's TammysTasteBudz went viral on social media, letting Tammy Bouie quit her job to sell soul food full-time, honoring her late mother's legacy.
How Do You Turn Plastic Waste Into an Edible Cookie? Scientists Found a Way
Researchers at Southern Illinois University are working to make food derived from PET and plant waste taste better, look better, and ultimately win over consumers.
How a bill about whales turned into a warning sign for Democrats
House Democrats can taste the post-midterm power. They also fear the dysfunction that may come with it.
Pastry chef bringing a taste of the Pacific Northwest to some notable Detroit storefronts
Detroit's Core City is set to get an influx of new food options from one chef.
Start Your EA SPORTS NHL 27 Season Now With EA Play
Get a taste of life on the ice with the EA Play 10-hour early access trial of EA Sports NHL 27, available now.
Bumbershoot 2026: Lineup, schedule, tickets and what else to know
Here’s a taste of what you can look forward to at this year’s Bumbershoot, and other information you should know.
I tried popular golf cocktails like the water hazard and transfusion
I taste-tested popular golf drinks, including the transfusion and water hazard. My favorite cocktail was the most refreshing.
Science: Cockroach Milk Called Theoretically Superior
The reporting on cockroach theoretical milk makes perfect sense: Cockroach milk is among the most nutritious substances on Earth. It’s three times richer in calories than buffalo milk (the previous top contender for the most protein- and calorie-rich milk). …it tasted like pretty much nothing. You could, in theory, splash it into coffee or pour … Continue reading Science: Cockroach Milk Called Theoretically Superior →
Yankees' George Lombard Jr. Might Be Starting to Feel It
New York Yankees shortstop George Lombard Jr. is getting his first taste of a pennant race.
Taste of China expands with second location, plans local chain
Taste of China plans to open a second location at the former Mister B's Restaurant & Tavern in Niagara Falls after closing the deal Aug. 21.
Popular sweeteners may leave effects that last for generations
Two widely used zero-calorie sweeteners, sucralose and stevia, may have effects that linger far longer than the sweet taste itself. In mice, researchers found that both sweeteners altered the gut microbiome, reduced beneficial compounds produced by gut bacteria, and changed the activity of genes involved in metabolism and inflammation. Some of those changes were also detected in later generations that had never consumed the sweeteners themselves.
How does your name taste? The strange science of synaesthesia
Experiencing names as tastes - a form of synaesthesia - reveals how differently people perceive the same world.
Pathways, possibilities and the future of science
Two workforce development programs at Argonne, Taste of Tech and NGenE, give learners at different stages access to labs, mentors and career pathways, helping Argonne strengthen the scientific workforce.
Nebraska State Fair brings in entertainment for all tastes and budgets
GRAND ISLAND, NE – The 2026 Nebraska State Fair begins this Friday, August 28th and runs through Labor Day, September 7th in Grand Island. The 2026 Nebraska Lottery Concert Series features a great…
Ben Johnson Gets Blunt on Dexter Lawrence After Bengals Win
The Cincinnati Bengals came away with a 27-9 preseason win over the Chicago Bears on Aug. 22 at Paycor Stadium. Moreover, the Bears‘ offensive line got a taste of facing Bengals defensive lineman Dexter Lawrence II throughout the week, as both teams held joint practices. Lawrence will look to be that difference-maker for the Bengals […] The post Ben Johnson Gets Blunt on Dexter Lawrence After Bengals Win appeared first on HEAVY.
Community Profile: Nonprofit leader aims to build engagement in city, county politics
When Christopher Thompson moved from Kosiusko to attend Mississippi State University in 2016, he wanted to get a real taste for Starkville after hearing about it all his life.
AI needs science’s search history
“Actually, that’s where the gold is,” said Alasdair Russell, my graduate school friend who leads a pre-clinical genome editing group at Cambridge. He was talking about the winding road of science that is omitted from published papers. “When you’re discussing how to do the experiment, and why this way is better than another way, and what does the data really mean? I know what it shows, but what does it mean?” At RAAIS 2026, he described how his group has begun logging the twisting path of discovery as it happens, recording the verbal and written exchanges that normally disappear. Ideas become nodes in a living graph: they branch when a meeting produces two plausible experiments, merge when separate lines of evidence converge, and go dark when someone quietly stops pursuing them. In his implementation, one agent scores novelty, while another tries to learn “how scientists think and how they navigate through a complex world of data,” so that high-potential nodes can trigger deeper investigation. As frontier AI labs deploy agents toward scientific discovery, giving AI authentic scientific taste remains a trillion-dollar dilemma. The bottleneck is that the record we have kept for centuries of science might be insufficient to get us there. The experiments that never make the paper Peter Medawar, 1960 Nobel laureate and “father of transplantation,” asked in 1963 whether the scientific paper was a fraud, and answered yes: the form of the paper misrepresents the thinking that produced it. Sixty years on, the diagnosis is unchanged. A paper presents a clean progression from hypothesis to result to conclusion. Lost along the way are the unconventional theories, the abandoned or unaffordable methods, and the underwhelming and inconclusive data. It reads like a browser history with every dead end deleted: the ten open tabs, the four rephrased queries, the wrong turn down a subforum. All scrubbed, leaving one clean path from question to answer as the canonical path. What has changed since then is that the discarded material is now worth something. No high-impact journal wants these artifacts, but raw trial and error is the most likely source of the training data required to develop scientific intuition, or what researchers call taste. Earlier attempts to capture the discards were motivated by scientific integrity. The Journal of Negative Results in Biomedicine launched in 2002 to publish rigorous studies that disputed established models or exposed ineffective treatments. Its archive preserved negative conclusions after they had become papers, rather than the live alternatives and arguments that produced them. BioMed Central closed it in 2017, saying the mission had been served now that other journals publish null results. A less generous reading is that in fifteen years it published around 200 papers because almost nobody wants to read a negative result, let alone write one up when it will not count toward academic tenure. AI models are different. Even an uninteresting negative result can be useful, provided it is labeled. Earlier this year, Anthropic put a version of this to the test. The company pulled 129 decision points from real Claude Code sessions between January and March 2026, showed models the work up to a human detour, and asked what should happen next. Claude Mythos Preview beat the human choice 64% of the time, while Opus 4.5 managed 51%. The comparison was tilted toward the models because Anthropic deliberately chose moments where the human decision had room for improvement. On 127 further scenarios where the human action was already strong, the models improved on it only about 20% of the time. The study was possible because Anthropic’s researchers work inside a tool that logs by default. The reasoning, detours and outcome are produced in the same working environment. Biology has no equivalent. Its reasoning happens in hallways, at benches, in Slack threads and on whiteboards, while the outcome arrives weeks later somewhere else. The record has to emerge from the work itself. Ask scientists to reconstruct it afterwards and we’ll create another polished account. Subscribe A log is not a label Before any of this becomes training data, a negative result has to say what failed. The first paper published in the Journal of Negative Results in Biomedicine examined 234 negative studies across five leading medical journals. Only 30% discussed statistical power, and half clearly defined a primary outcome. Tell a model an experiment failed, without telling it whether the assay was underpowered, a reagent had degraded, or the hypothesis was simply wrong, and it will learn noise with confidence. Decision histories have a second missing label too. When a lab considers five experiments and runs one, only the chosen branch returns an outcome. The other four are experimental counterfactuals. Researchers call this the selective labels problem: the data reveal results only for the actions someone chose to take. Such a record can teach a model to imitate a lab’s taste, but it cannot establish that the taste was good. It also smuggles local constraints into general lessons. A lab that never ran cryo-EM because it did not own a microscope teaches a model that cryo-EM is rarely the right call. Alasdair’s nodes preserve the candidate set, which is the necessary first step. To be useful, each decision record needs six fields: The evidence available at that moment, and nothing that arrived later. The candidates considered, including the ones dismissed in a sentence. For each candidate: the expected result, the confidence attached to it, and the cost in time and money. The route chosen, and the reason. What happened next. How the evidence changed the scientist’s view. These must be timestamped before the outcome, because hindsight turns uncertainty into inevitability. Disagreement also has to survive. Averaging three scientists into one clean rationale reproduces exactly the information loss we are trying to fix. But there is an obvious failure mode here. Once decisions are logged and scored, people log for the record post-facto. Anyone who has watched an electronic lab notebook fill up with retrospective tidying knows how quickly a research tool becomes a compliance exercise. A record that costs a scientist ten minutes of honest reflection per decision is worth far more than one that costs an hour of performance. A publication initiative called Registered Reports offers a useful starting point. Here, researchers submit their rationale, methods and analysis plan for peer review before the data exist, and the journal commits in principle to publish if they follow the approved plan. Nature has now expanded the format across every field it covers. This approach to paper writing timestamps intent before the outcome, but it freezes one plan. A useful search history must also preserve how the plan changed, which alternatives were rejected, when, and on what evidence. Subscribe Run the runner-up Autonomous labs show what happens when decisions and outcomes are connected in a loop. Liverpool’s mobile robotic chemist ran 688 experiments over eight days in a ten-variable formulation space. A batched Bayesian search used each result to choose the next experiments and found photocatalyst mixtures six times more active than the starting formulations. Every completed experiment changed what the system did next. The robot optimized within a goal and search space that humans had already chosen. It did not decide which scientific question mattered. So what this work demonstrates is narrower, but still useful: a search history pays off when the options return standardized outcomes quickly. Open-ended biology is harder because branches can take weeks and the discarded alternatives may never be run. Some exploration therefore has to be bought. Where two branches are plausible and the stakes justify the cost, a lab should sometimes run the runner-up. Otherwise the record captures what today’s scientists usually chose and stays silent on what they systematically overlooked. A funder could ring-fence a small fraction of a grant for the branch not taken, provided that the decision record and the outcome are both deposited. That costs money, but so does having every lab rediscover the same abandoned path. Test whether taste transfers When it comes time to evaluate if our new AI system exhibits taste, the comparison should run across laboratories and fields. At selected decision points in a live research campaign, we should freeze the six fields: the evidence, the candidates, expected results, confidence, costs and the choice made. Experts then rank the options before the outcomes are known, and those outcomes are checked independently later. We could give models one of two diets - papers alone, or papers plus decision histories - and ask them to rank the next experiment on unfamiliar projects. Then, we score information gained per dollar and week, calibration, and how quickly weak branches are abandoned. If histories improve choices only inside the lab that produced them, they amount to useful organizational memory. If they improve choices on unfamiliar problems elsewhere, Alasdair’s group will have captured something science has never managed to write down: a transferable record of taste. Until that happens, a scientific search history is a promising record, not yet a training set.
Real-time X-ray data analysis with DONUT accelerates materials science
What if scientists could get a taste of discovery as soon as their experiment finishes? Thanks to a new machine learning tool called DONUT, researchers at the U.S. Department of Energy's (DOE) Argonne ...
Lens Away: A European Taste of What’s to Come
With European away days finally on the horizon, one Sunderland supporter’s trip to Lens offered a glimpse of the football, culture and chaos still to come.
A taste of discovery: Real-time X-ray data analysis with DONUT accelerates materials science at Argonne
Argonne’s DONUT, a machine learning tool, delivers real-time X-ray data analysis at the Advanced Photon Source, giving scientists faster insights into material structures and accelerating discovery in advanced materials research.
Do leftovers taste better the next day? Sometimes, according to science
The widespread belief that some foods benefit from a night in the fridge has been put to the test, and it seems to be true for some curries, but not lasagne
Taste of the Town returns with expanded entertainment, new 8k and community focus
Taste of the Town will return to downtown Hopkinsville this weekend, bringing dozens of food vendors, live entertainment and a new community 8K to Founders Square as organizers look to
AI for care of seniors: Who’s minding the recipe—and whose taste buds should hold sway?
It takes a team to develop, finance and implement a new healthcare AI model. As with any group endeavor, goal-focused cohesion can dissolve. This is a real risk when contributors feel there are too many cooks in the proverbial kitchen.
Android 17 QPR2 Beta 2 arrives for Pixel 6a and newer devices
It's been two weeks since we got our first taste of QPR2, and today Android 17 QPR2 Beta 2 is finally available.
Science Inquiry Comes Alive for Jacket Middle Schoolers
Snails, sidewalks and Double Stuff Oreos... At Partnership Middle School, instructors are finding innovative ways to help students connect the classroom to what they see in the real world every day. By integrating hands-on experiences and scientific investigations into weekly lessons, 6th and 7th grade science teachers push their classes to explore the curriculum standards through the lens of critical thinking, communication with their peers, experimentation, and scientific inquiry. Last week, two different approaches for two different grade levels saw Jacket teachers ignite the same spark for learning. On Tuesday, 6th graders in Lydia Jones' science class took their lessons outside as they explored the school grounds to identify living and non-living things. Despite the warm temperatures, they engaged in discovering unexpected objects on the campus and connecting that to what they learned in class about the criteria for what qualifies a thing as "living". Ms. Jones tasked students with walking the grounds and listing as many living and non-living things they could find in just a few minutes. Students spotted a fire hydrant, construction vehicles, grass, trees, soccer equipment, rocks, sidewalks, and even a snail hidden in the plants. After they finished the exploration, students returned to the regular classroom to discuss their results and whether their objects were classified correctly. On Thursday, 7th graders in Omini Parks' science class participated in their first lab of the semester as they explored and identified the physical properties of a favorite snack -- Oreos. Ms. Parks identified the class objective before the lab activity began by writing the academic standard on the dry erase board in a declarative statement: "I can collect and evaluate qualitative data to describe substances using physical properties." Students watched a video about how Oreo sandwich cookies are made, and then engaged in a question and answer discussion to give observations on the manufacturing process, review various types of physical properties and their scientific terminology, and talk generally about how the lab inquiry would work. The Q&A ended with a predictable question from students... "Will we be able to eat the Oreos?" The hands-on lab exercise required the 7th grade scientists to observe and record the differences between regular Oreos and the Double Stuff variety based on their physical properties. They followed the instructions in their lab brief to chart a comparison between the two types of cookies by observing properties with their magnifying lenses, measuring the height and diameter of both, and weighing the cookies with and without their filling. The activity let students put their lessons about physical properties into practice with real objects while also practicing vocabulary and writing skills to record their observations and using math skills from the last school year like taking measurements and calculating averages. Of course, they ended the lab by charting the taste of the cookies as well! These types of activities allow students to see the science standards they are learning come to life in the real world and engage with the content in new ways. Beyond that, they serve as a foundation for encouraging and growing scientific inquiry. Later in the school year, students will use the scientific method they are learning to complete science projects that require real research and the ability to explain and answer questions about their process and results. At the school-level competitive Science Fair last year, 41 Partnership students earned a place in the 2026 regional Science Fair held at MSU. From there, 14 advanced to the State Science Fair conducted at Northeast Mississippi Community College in April.
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The new "science golden age" looks suspiciously like a grift
This edition of PN is made possible by paid subscribers. Become one ⬇️ 🚀 Subscribe to PN 🚀 The Trump regime is trying to usher in a “Golden Age in Science” where scientific research is run like a Trump family business, artificial intelligence is all that matters, profit is everything, and expertise is for chumps. Or at least that’s the vision emerging from a new 123-page “Report to the President” from Michael Kratsios, the Director of the White House Office of Science and Technology Policy. In a normal administration, you could probably skip over learning about a science policy document — but this is no normal administration, and this is no normal science policy document. Instead, it’s Trump’s attempt to end the actual golden age of science that was kicked off in 1945 with the publication of '“The Endless Frontier” by Vannevar Bush. [ ](https://www.publicnotice.co/p/harmeet-dhillon-portland) [ Harmeet Dhillon demonstrates danger of posting through it ](https://www.publicnotice.co/p/harmeet-dhillon-portland) Liz Dye · Jul 29 [ Read full story ](https://www.publicnotice.co/p/harmeet-dhillon-portland) Bush, at President Franklin Delano Roosevelt’s request, laid out a vision of federal support for science that centered on funding universities to do basic research, saying that as long as those institutions were “vigorous and healthy and their scientists are free to pursue the truth wherever it may lead, there will be a flow of new scientific knowledge to those who can apply it to practical problems in Government, in industry, or elsewhere.” Kratsios’s report is supposed to be the successor to Bush’s, and even apes the format, but this isn’t really a document about science policy. It’s one about ending science research as we know it in favor of shoveling cash at big tech companies. While it might be temping to wave this away as an aspirational policy document, Trump has already begun to shift billions in research funds to AI projects and has taken a hatchet to science funding across the board. He’s teed up the shift Kratsios proposes here, and since neither Congress nor the Supreme Court seem inclined to stop him from doing whatever he wants with taxpayer money, it isn’t doomering or hyperbole to say we are staring down the barrel of a world where the only “science” the government intends to support is for-profit tech and defense advancements. Science for dummies Part of how you can tell this isn’t a document about science is that you are immediately faced with an absolute wall of business-speak of the worst sort. Did you know we must “tightly couple our science and technology enterprises to ensure that groundbreaking ideas invented in the United States are rapidly prototyped, tested, manufactured, and scaled domestically”? You do now! That tone isn’t surprising, because Kratsios has no background in science or research. He has a bachelor’s in political science and spent most of his career working for Peter Thiel at Thiel Capital. After a stint in the first Trump administration as Chief Technology Officer, where he also did not do any science, Kratsios was tasked in 2020 with overseeing the Pentagon’s research budget for a brief time, a position that, as the Wall Street Journal put it, “carries a great deal of power in terms of dictating investment allocations.” He spent the Biden years at Scale AI as “head of strategy,” which you will also note is neither a science nor a research job. But Scale AI has contracts with the Department of Defense and, as the Washington Post wrote in 2023, “has been aggressively pitching itself as the company that will help the US military in its existential battle with China.” And now you have the necessary background for our new golden age, which is going to be a golden age of taking money away from scientists and universities and giving it to companies like Scale AI. A note from Aaron: Working with brilliant contributors like Lisa takes resources. If you aren’t already a paid subscriber, please become one to support our work. 👇 Subscribe In a genuinely galling move, Katsios spends a lot of time slamming universities because of “administrative burdens on researchers” and the “well-documented inefficiencies” in academia, the message being that those damn universities waste the time of amazing researchers with paperwork. Except it’s the administration that is attempting to impose inefficient, unnecessary burdens on those researchers with a proposed Office of Management and Budget rule that would require senior political appointees to approve every science grant and ensure it aligns with Trump’s personal priorities. Researchers would also have to seek prior government approval to attend conferences or publicize their research. And political appointees could terminate any grant at any time if they feel like it. [ ](https://www.publicnotice.co/p/omb-rule-science-funding) [ The murder of expertise ](https://www.publicnotice.co/p/omb-rule-science-funding) Lisa Needham · Jun 11 [ Read full story ](https://www.publicnotice.co/p/omb-rule-science-funding) But when it comes to AI, we’re going to “restore permissionless innovation.” The report proposes to give lucky ducky innovators a pile of cash up front for grants lasting five years or longer, saying “awards should be fully-funded in year one, with all resources earmarked upfront, to minimize administrative burdens and reduce pressure for researchers to generate intermediate results to secure continued funding.” Yeah, wouldn’t want to have to make the Very Special Tech Bros show results or get money parceled out year by year like the plebes at universities. The report also proposes that we should have “fast grants” with “simplified applications requiring just a few pages of writing” because that is definitely how science works, just writing a bit off the dome and getting some cash. [ ](https://www.publicnotice.co/p/trump-ai-action-plan-altman-llms) [ Tech elites are turning AI into ChatGPTrump ](https://www.publicnotice.co/p/trump-ai-action-plan-altman-llms) Paul Waldman · July 29, 2025 [ Read full story ](https://www.publicnotice.co/p/trump-ai-action-plan-altman-llms) Oh, and we should have prizes and challenges, where multiple teams compete. The proposed prizes include incentives like “advance procurement commitments,” which means the federal government agrees to buy whatever is being developed. There’s also “regulatory fast-tracking,” making sure all those great AI thingies don’t have to wait too long to be unleashed on a market. These aren’t incentives to do science. These are incentives to develop things with tax dollars that you can then sell to the government for more tax dollars. In the suggestion that might be the most unhinged, the most very opposite of how both government and research work, our new age will include “golden tickets.” That’s where an individual reviewer in an agency — yes, just one person — can “recommend unconventional proposals that may not pass consensus-driven review panels” because somehow this will “surface valuable ideas too divisive for committees and attract higher quality reviewers by empowering them to exercise independent scientific judgment.” Yes, that’s saying that a random person in an agency should be able to shovel money at some idea even if it can’t pass a review panel, and that the opportunity to do so will attract better employees because apparently all the best minds in science are chomping at the bit to be allowed to unilaterally fund AI research based on their personal vibes. But that isn’t at all how actual science works, and actual scientists aren’t unhappy about review panels. They work collaboratively, not siloed in some secret race to create the next AI chatbot. A 2020 study by the National Bureau of Economic Research examined whether peer review panels succeed in helping agencies predict which research ideas will best advance science. Peer review was better at finding “diamond in the rough” applicants than a single government program official. How about that. Trump always wants a taste It’s painfully clear that what Katsios is trying to do here is turn the whole of government science research and funding into the sort of “move fast and break things” paradigm that is the hallmark of big tech. That method works to line the pockets of tech executives, but it isn’t science. There’s a reason the government funds different kinds of research than private tech companies do. What Katsios either fails to understand or deliberately ignores is that the federal government is the main funder of basic research precisely because it can take a long time for it to bear fruit and is not intended to be profitable as such. “Basic” here does not mean rudimentary or simple, but rather research that is designed to advance scientific knowledge instead of achieving a specific outcome or product. Big tech companies don’t widely fund that sort of research, because it doesn’t make them money. Industry dollars account for only about 20 percent of basic research funding, while the government contributes around 60 percent. Big tech companies and startups do, however, rely on and benefit from that basic research. A 2019 study found that 35 percent of all patents obtained by venture-backed startups from 1976 to 2016 cited federally supported research. Basic research funded by the NIH contributed to every single drug the FDA approved from 2010 to 2016. [ ](https://www.publicnotice.co/p/trump-saudi-nuclear-deal) [ The Saudi nuclear farce and governance by whim and meme ](https://www.publicnotice.co/p/trump-saudi-nuclear-deal) Noah Berlatsky · Jul 27 [ Read full story ](https://www.publicnotice.co/p/trump-saudi-nuclear-deal) Unlike inventing the next ChatGPT, actual science is slow and iterative. Government funding of research that, on its face, would not appear to lead to any big new invention is actually what underpins those big new inventions. If the government hadn’t funded research into desert lizard venom, we wouldn’t know about semaglutide, and we wouldn’t have Ozempic. If research scientists hadn’t studied how bees optimize nectar foraging within a colony, we wouldn’t have the algorithm that assigns internet traffic across computer servers. The report assiduously ignores that a symbiotic, profitable relationship between the federal government, universities, and private companies already exists. Each federal research dollar generates about $1.50 to $3.00 in long-term economic benefits. The $36 billion the government awarded in NIH research funding in fiscal year 2025 generated $94 billion in new economic activity. Trump’s proposed new golden age is intended to strip those billions from universities, resulting in the dismantling of departments and the shuttering of labs. But Katsios has a plan for that: Universities should just become trade schools to churn out no-show STEM degrees! “Require universities and community colleges to embed practical technical training and externships into STEM curricula. Let hands-on experience and industry credentials count toward degrees.” It’s quite the feat to, on the one hand, strip schools of funding for scientific research while simultaneously demanding to control what is taught and, oh, also, colleges need to give degrees to employees at big tech companies just for being employees at big tech companies. The new golden age would also exacerbate the brain drain Trump’s policies have already caused. Nature found that in the first quarter of 2025, US scientists submitted 32 percent more job applications abroad than in 2024. A March 2025 poll by Nature of roughly 1,600 scientists found that over 1,200 said they were considering leaving the country. Europe is investing $565 million to make it a “magnet for researchers” and provide funding for scientists who relocate. The new golden age is also about embedding Trump’s xenophobia into the fabric of American science. The report complains of an “over-reliance on foreign students” that “creates a security challenge our institutions are ill-equipped to address” and that a “reliance on foreign talent sidelines American students.” This is, to put it mildly, nonsense. International students pay far higher tuition and often receive no financial aid. Their tuition dollars are what make it possible for American students to get financial aid. In the 2023-2024 school year alone, international students contributed $43.8 billion to the US economy and supported over 378,000 jobs. Those 1.1 million international students accounted for only six percent of the total number of students in higher education that year, but were such an economic engine that for every three international students, one job was created or supported. It’s impossible not to wonder whether part of Trump’s loathing for universities and their leading role in scientific research is that there is no way for him to corrupt the process and make money off it in the same way he can by giving millions and billions to Silicon Valley types who, in turn, give him millions in cash. There’s no way for his children to invest in universities that the government then gives no-bid contracts to, fattening the family’s bottom line, which is pretty much the Trump sons’ current venture capital practice. Trump and Katsios’s view of science is narrow, cramped, and wrong. We’re not in a crisis, we’re not a failed state. We’ve been a science superpower for decades, and the only thing that threatens that is Donald Trump. Tech bros are already living high off the hog in this administration. They don’t need any more of our tax dollars. Hopefully this new golden age never comes to pass. Thanks for reading Public Notice. This post is public so feel free to share it. Share We’ll be back with more tomorrow. If you appreciate today’s PN, please do your part to keep us free by signing up for a paid subscription. 🚀 Subscribe to PN 🚀 Thanks for reading, and for your support.
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