Bouillabaisse is the iconic fish stew of Marseilles, France’s legendary port city and home to fishermen for centuries. The origins of the stew are humble: It’s thought to have first been made by fishermen with the unsold leftovers from the day’s catch, seasoned with wild herbs, cooked in kettles of sea water over wood fires….
Chai Discovery, a San Francisco-based startup backed by OpenAI, is the latest drug discovery company to benefit from a flurry of investments at the intersection of health care and A.I. In its latest funding round, the company raised $130 million to accelerate the development of new drugs. The Series B round, announced today (Dec. 15),…
When British roboticist Dr. Peter Scott-Morgan was diagnosed with ALS in 2017, he was told the disease would gradually take his voice, his movement and, eventually, his place in the world. But he refused to accept the idea that losing speech should mean losing identity. As his body weakened, the Scott-Morgan turned to technology, experimenting…
Talk of SpaceX going public is sending the stocks of its partners and investors soaring. After multiple outlets reported earlier this month that SpaceX could pursue an IPO as soon as next year, The Wall Street Journal reported yesterday (Dec. 14) that the Elon Musk–led rocket and satellite company will begin hearing pitches from investment…
The integration of A.I. into the workforce has fueled widespread fears of job displacement, as workers across industries worry their roles could eventually be replaced by the technology, but those concerns have done little to slow its adoption in U.S. offices. The share of American workers using A.I. “a few times a year” reached 45…
By STEF FERRARI In Tuscany, schiacciata — which is pronounced skee-ah-CHA-tah and roughly means “crushed,” “flattened” or “squashed” — is a versatile word applied to a variety of breads and bread-like things, from a piece of sweet focaccia studded with roasted grapes around the autumn harvest to a savory situation that more closely resembles a…
By Redd Brown, Dina Katgara, Bloomberg News Americans are increasingly over the “slop bowl.” Chipotle, Sweetgreen and Cava — once stars of the restaurant industry — are struggling as diners tire of all those pick-your-own ingredients piled atop rice or greens. Instead, lunchgoers are choosing offerings with more texture, like sandwiches and tacos, that fill…
By Elin McCoy, Bloomberg News On Aug. 28 in Saint-Emilion, France, pickers fanned out into the vineyard at Château Troplong Mondot. It was the earliest harvest start in the estate’s history. Related Articles The end of the lunch bowl era These holiday cocktail recipes will raise the bar at your next party The many ways…
By Gretchen McKay, Pittsburgh Post-Gazette PITTSBURGH — Thiago Leite has a simple philosophy when it comes to making cocktails, and it applies whether you’re hosting a fancy dinner party for friends or simply curling up on the couch for a quiet night with your partner and Netflix. Related Articles The many ways that baking is…
Despite its rocky start, the crypto industry has firmly transitioned from niche communities to the core of global finance. In early December, U.S. spot Bitcoin ETFs recorded nearly a full week of net inflows, totaling around $288 million, as BTC continues its recovery. At the same time, traditional asset managers are increasingly embracing digital assets:…
