Long-awaited Alexa+ aims to get Britons re-engaging with their devices – but it may have its work cut out
“Commiserations, mate, Chelsea lost 3-0 in the Champions League last night against Paris Saint-Germain,” says Alexa as it attempts to break the news gently to an awaiting Blues fan. Such is the injection of personality and understanding that Amazon hopes will lead to Britons re-engaging with their millions of Alexa devices, restoring it to the cutting edge of voice assistants rather than resigned to being a glorified egg timer.
After its early access launch last year in the US, the long-awaited generative AI upgrade Alexa+ is finally making its debut in the UK, supporting eight years of existing devices strewn through more than half of UK households. With the UK being Amazon’s most engaged market and more than 40 accents to contend with across the UK and Ireland, the “next-generation ambient AI assistant” has its work cut out for it.
Continue reading...Puffins, guillemots and razorbills are being washed up dead or dying on Europe’s Atlantic coast in what scientists call a ‘wreck’
Thousands of seabirds – mostly puffins, but also many guillemots and razorbills – are being washed up dead or dying on the Atlantic coasts of western Europe, in what scientists call a “wreck”.
This year’s events, the consequence of a series of severe storms during the late autumn and winter, are the worst since 2014, when as many as 54,000 birds were found stranded. Of these, well over half – between 30,000 and 34,000 – were puffins.
Continue reading...Oil has empowered capitalism, and some of the world’s most exploitative regimes. Move away from it and we can solve some of the key issues we face
I realise this is a serious breach of etiquette. But could we perhaps abandon good manners and contextualise Donald Trump’s attack on Iran? The intense western interest in the Middle East and west and central Asia, sustained for more than a century, and the endless attempts by foreign governments to shape and control these regions, are not random political tics. They are somewhat connected to certain fuel sources situated beneath the ground.
Trump’s war aims are typically incoherent: apparently incomprehensible even to himself. But Iran would not be treated as an “enemy of the west” were it not for what happened in 1953, when Winston Churchill’s government persuaded the CIA to launch a coup against the popular democratic government of Mohammad Mossadegh. The UK did so because Mossadegh sought to nationalise the Anglo-Iranian Oil Company: to stop a foreign power from stealing the nation’s wealth. The US, with UK support, tried twice to overthrow him, and succeeded on the second attempt, with the help of some opportunistic ayatollahs. It reinstated the shah, Mohammad Reza Pahlavi. In 1954, the Anglo-Iranian Oil Company became British Petroleum, later BP.
George Monbiot is a Guardian columnist
Continue reading...Cameo videos produced by the Reform UK leader were used to drum up interest in obscure memecoins
Nigel Farage has profited by producing Cameo videos that endorsed or provided support to cryptocurrencies which later collapsed in value.
The videos were discovered by the Guardian within a collection of more than 4,000 clips he has created on the Cameo platform, which allows public figures and celebrities to sell personalised recorded messages to members of the public.
Continue reading...Test yourself on topical news trivia, pop culture and general knowledge every Thursday. How will you fare?
It is time for the Thursday news quiz, where, thanks to Anaïs Mims’ illustration, you will discover whether you are standing over a nerveless, history-making putt with the crowd hushed in awe, or moments away from a wild shank that ricochets off a water hazard, a rules official and your own self-esteem. Fifteen questions on topical news headlines, pop culture and general knowledge await you. There are no prizes, but we always love it when you share your results in the comments. Allons-y!
The Thursday news quiz, No 239
Continue reading...People struggle to cook and businesses bear brunt as closure of strait of Hormuz slows imports of liquefied petroleum gas
For four days, Maya Rani, 36, has been arriving each morning at a gas distributor’s office in Delhi, her six-month-old daughter in her lap, waiting for hours. And each day she returns home empty-handed, told that a cooking gas cylinder may not be available for at least another week. Around her, the queue keeps growing, people clutching forms and documents, hoping to secure a cylinder.
The flame in her kitchen began to fade last week and her husband, as he always does, took their 5kg cylinder to a local refiller. This time, there was nothing. The only option left was to apply for a government-subsidised supply, a process that has meant repeated visits, long waits and no certainty.
Continue reading...Hidden depth and flavour can be found in mushrooms, while the cheese brings a silky texture to this simple supper
Before cooking something, it is never a bad idea to turn to the expert on the science of food and cooking, Harold McGee. This week, I had mushrooms, which, as he notes, are fruiting bodies, specialised structures that, encouraged by the parent body underground, force themselves up through the soil and open their umbrella-like cap so the gills or pores can release spores into passing air currents. The aim is the same as for all pushy parents: get the next generation into the world and hope they don’t get eaten in the process.
I am hoping that a few million spores got out before the white and chestnut mushrooms I bought at our local supermarket were picked and packed. Mushrooms are often described as smelling and tasting earthy, but, as with most things, McGee is right. After I’d brushed the actual earth off the base of the stems and wiped the caps with a bit of damp kitchen towel, the mushrooms in fact smelled faintly of waxy citrus peel, yeast, almond and chicken fat – which are the octanol molecules, apparently. ‘“Faintly” being the key word here, though that scent is enhanced by cooking, in particular the almond aspect, which is then joined by the meat-malt flavour that emerges when mushrooms meet heat in a frying pan, lose water and take on colour alongside butter and garlic.
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