Latest news with #Alexanders
Time of India
20-05-2025
- Time of India
Rise of AGI: Danger of humanity entering the first stage of Kübler-Ross model for terminal diseases
Elizabeth Kübler-Ross and her colleagues proposed that when a person faces an inevitable tragedy, the psychological phases he goes through are typically denial, anger, bargaining, depression, and acceptance (in that order). When I look at the way we are treating the arrival of Artificial General Intelligence (AGI), I sense that we have entered the first stage of denial, and that is probably a very dangerous situation, as we may end up failing to act when we can, and we may regret it very shortly. Though it has still not percolated all the way upto the bottom of the pyramid, most of these who are working in close proximity of AGI have realised that it has reached the zone of unpredictability; not in terms of what it can do, but in terms of what its owners will make it do. The biggest mistake we are making today is imagining that AGI is a global phenomenon that will evolve democratically because it will be subjected to market forces, i.e., the choices we humans make while living. Truth is, AGI is neither global nor democratic. AGI is raw power and it is available only to a handful of people. We may still carry on making H/Bollywood movies where a genius kid will save the world, the real life is showing very little evidence of that to happen. AGI has and AGI shall usher in the era of THE BIG, as AGI lacks the limitations that being BIG traditionally brought to the table. AGI transcends the generalist-specialist divide, as it can be 'everything', ranging from advising a gardener on how to protect her French beans from aphid attack and (if need be, simultaneously) guide a drone to locate a human being an a battlefield and terminate him. Thus AGI can replace every human expertise, and it is slowly dawning upon some of us that the process has already started. When Microsoft lays off 6000 humans from their jobs, it is just a small beginning. Soon the masters of AGI will come for every job that requires a highly trained and thus expensive human being. As the cull will start from the top, humans are unlikely to have a revolution, as the bottom of the pyramid, the traditional fodder for any revolution will benefit from the new economics that AGI will lead to. Though my sympathies are with the doctors, engineers, lawyers and other experts who will face the first wave of the cull, it is least of my worries. AGI will change the world economics, and may even lead to a major economic collapse, but that is not half as scary as the more plausible deployment of AGI that we may end up having due to a small group of people controlling it. What scares me is the fact that AGI is a source of power, and those who understand how the world works know that money has no real value when one has the power. This means that AGI owners may initially deploy AGI to make money, but soon they will go for the bigger game, i.e., the game of controlling humanity. Lets recognise that humanity has produced Alexanders and Genghis Khans even when it was not actually possible to control the world even if you win it. With the rise of AGI, the limitation of not-being-able-to-control-the- world is also gone, making it a very attractive idea for a (most probably male) member of a species that is designed to try and rise higher and higher in the social hierarchy. With the wars raging across the planet and powerful nations getting a chance to deploy autonomous weapons and learning from the experiment, training and weaponisation of AGI is obviously on the fast track now. It is this arms race that is probably keeping ambitions at bay, but there is no doubt that, even as I write, ideas of ruling the world are passing through a few brains and may be even discussed in war rooms somewhere on this planet. Humanity did see something similar with arrival of Atom Bomb amongst us, but the way Bomb worked was a bit too diabolical and horrible for it to allow USA to go for direct world dominance, and soon that edge was lost with many other nations making the required scientific breakthrough and go nuclear. Weaponisation of AGI is similar to Atom Bomb in terms of disruption, and it may find power balance the way nuclear power did, but my concern is that AGI differs in how world dominance acquired via AGI will look like, making it worth a try. The masters of AGI can take over the world first through financial and manufacturing disruption, and then go for the kill by taking on the armed resistance if any. And from that point onwards humanity will enter into an unprecedented situation. AGI driven domination will allow its masters to track every individual human and prevent humans to build a collective with a critical mass required for successful revolution. With the current distribution of AGI empowerment, it looks very difficult that we can escape this fate, but the first step towards liberation is to wake up to the reality. If AGI is to live alongside us, it needs to be recognised as a natural product (as we did with genetic information) and make it impossible to patent or monetise it. This may slow down the growth dramatically and return AGI to the academies (where it actually belongs) but if it is not done, we will soon have to enter the second phase, i.e., anger. And then it will be a downhill journey with no way to stop. Facebook Twitter Linkedin Email Disclaimer Views expressed above are the author's own.
Yahoo
26-03-2025
- Yahoo
7 wild herbs you can forage in the UK
This article was produced by National Geographic Traveller (UK). Wild greens and herbs have been part of our diet since the dawn of time, and it was only at the beginning of the 20th century, when food and farming became heavily industrialised, that their popularity dropped off. In the 2010s, however, they saw a resurgence, with high-end chefs like Rene Redzepi in Copenhagen, Michel Bras in Laguiole, France, and Dan Barber in New York incorporating hyperlocal, foraged ingredients into their menus. You don't need to be a chef to take advantage of the many edible treasures in Britain's fields, hedgerows, woodlands and gardens, however — just a sense of adventure and, unless you have the requisite know-how, a guide. A few tips: avoid anywhere near polluted water or heavy traffic, or popular with dogs. If you have doubts about identifying something — especially plants in the wild carrot family, which can vary from delicious to deadly poisonous — choose a safer option, such as nettles or dandelions. Here are Britain's herby highlights. A native herb with fine, feathery leaves and a froth of tiny white flowers in summer, yarrow grows in meadows and hedgerows. James Wood, who runs Totally Wild foraging courses across the UK, adds the young leaves to potato salad, and after flowers appear he uses the leaves in stuffings and stews, replacing thyme or rosemary. At The Small Holding restaurant in Kent — which holds a Green Michelin star — you might find sprigs of yarrow dotted on top of ricotta and tomatoes. Not suitable for people with aspirin allergy. Many people think of chickweed as an annoying invader, but its dainty leaves are delicious, with a flavour like spinach crossed with sweetcorn — so if it rampages through your garden, eat it up. There's a long tradition of doing so, with burnt chickweed seeds found at Neolithic sites. However, it has a nasty lookalike, petty spurge, but it's easy to tell them apart: chickweed has a single line of hairs on each stem. Even more obvious, if you pull the stem until it snaps, you'll see a thin strand or core inside it, while spurge has milky sap. Also known as horse parsley, Alexanders arrived with the Romans, and it bullies our native bluebells, so harvesting it is no bad thing, especially in places like Norfolk, where it's abundant. Although the whole plant is edible, with a concentrated celery flavour, the seeds are the most exciting part, says James: 'They're quite similar to sichuan pepper — it's like having masses of wild peppercorns growing unnoticed on our doorsteps.' Originally found on European mountainsides, sweet cicely can be used in place of fennel. Jekka McVicar, a herb expert and founder of Jekka's, a herb farm in Bristol, likes to cook it with rhubarb, as the herb's sweetness cuts the amount of sugar needed. Sweet cicely could be confused with poisonous hemlock, but the former's aniseed scent sets it apart. Not be confused with actual ivy, ground ivy is a native, low-growing wild herb related to mint and dead nettles, with purple, funnel-shaped flowers and small, slightly hairy leaves, which are very fragrant when crushed or chopped. It's invasive and one of the UK's most common weeds, so light foraging can be helpful to the ecosystem. Use the leaves where you might use mint, especially in tzatziki or to garnish a gin and tonic. Once you identify sweet woodruff's star-shaped whorl of narrow oval leaves and tiny four-petalled white flowers, you'll spot it everywhere. Jekka uses the almond-scented leaves in salads, but you can dry them for a more intensely vanilla-like flavour and infuse them into drinks. They must be dried fast and thoroughly, though, and kept in an airtight container, or they can develop a dangerous toxin. Found in damp lowlands all over the UK, meadowsweet has a long history of medicinal use, and some people find the leaves smell medicinal, too. One of the most sacred herbs of the ancient druids, its name comes from mead, which the flowers were used to flavour. Using them in place of elderflower in elderflower 'champagne' brings out notes of hay, almond and vanilla. This is another herb not suitable for those with an aspirin allergy, though. Fat Hen: The Wild Cookery School, CornwallTake a foraging 'stomp' along a coastal path before heading to The Gurnard's Head pub near Penzance for lunch and a lesson in turning the likes of alexanders and three-cornered leek into kimchi. Healing Weeds, BristolRun by trainee herbalist Maria Fernandez Garcia, Healing Weeds offers foraging walks in Bristol's country parks and farms (finds include yarrow, meadowsweet or chickweed) as well as workshops on using flowers and herbs as remedies. The Sharpham Trust, DevonWilderness psychotherapist Brigit-Anna McNeil hosts hosts wild herb foraging days in spring, summer and autumn, focused on their use as food and medicine. Expect to gather the likes of mugwort, wood avens and dandelions. Published in Issue 27 (spring 2025) of Food by National Geographic Traveller (UK).To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
National Geographic
26-03-2025
- National Geographic
7 wild herbs you can forage in the UK
This article was produced by National Geographic Traveller (UK). Wild greens and herbs have been part of our diet since the dawn of time, and it was only at the beginning of the 20th century, when food and farming became heavily industrialised, that their popularity dropped off. In the 2010s, however, they saw a resurgence, with high-end chefs like Rene Redzepi in Copenhagen, Michel Bras in Laguiole, France, and Dan Barber in New York incorporating hyperlocal, foraged ingredients into their menus. You don't need to be a chef to take advantage of the many edible treasures in Britain's fields, hedgerows, woodlands and gardens, however — just a sense of adventure and, unless you have the requisite know-how, a guide. A few tips: avoid anywhere near polluted water or heavy traffic, or popular with dogs. If you have doubts about identifying something — especially plants in the wild carrot family, which can vary from delicious to deadly poisonous — choose a safer option, such as nettles or dandelions. Here are Britain's herby highlights. 1. Yarrow A native herb with fine, feathery leaves and a froth of tiny white flowers in summer, yarrow grows in meadows and hedgerows. James Wood, who runs Totally Wild foraging courses across the UK, adds the young leaves to potato salad, and after flowers appear he uses the leaves in stuffings and stews, replacing thyme or rosemary. At The Small Holding restaurant in Kent — which holds a Green Michelin star — you might find sprigs of yarrow dotted on top of ricotta and tomatoes. Not suitable for people with aspirin allergy. 2. Chickweed Many people think of chickweed as an annoying invader, but its dainty leaves are delicious, with a flavour like spinach crossed with sweetcorn — so if it rampages through your garden, eat it up. There's a long tradition of doing so, with burnt chickweed seeds found at Neolithic sites. However, it has a nasty lookalike, petty spurge, but it's easy to tell them apart: chickweed has a single line of hairs on each stem. Even more obvious, if you pull the stem until it snaps, you'll see a thin strand or core inside it, while spurge has milky sap. 3. Alexanders Also known as horse parsley, Alexanders arrived with the Romans, and it bullies our native bluebells, so harvesting it is no bad thing, especially in places like Norfolk, where it's abundant. Although the whole plant is edible, with a concentrated celery flavour, the seeds are the most exciting part, says James: 'They're quite similar to sichuan pepper — it's like having masses of wild peppercorns growing unnoticed on our doorsteps.' 4. Sweet cicely Originally found on European mountainsides, sweet cicely can be used in place of fennel. Jekka McVicar, a herb expert and founder of Jekka's, a herb farm in Bristol, likes to cook it with rhubarb, as the herb's sweetness cuts the amount of sugar needed. Sweet cicely could be confused with poisonous hemlock, but the former's aniseed scent sets it apart. 5. Ground ivy Not be confused with actual ivy, ground ivy is a native, low-growing wild herb related to mint and dead nettles, with purple, funnel-shaped flowers and small, slightly hairy leaves, which are very fragrant when crushed or chopped. It's invasive and one of the UK's most common weeds, so light foraging can be helpful to the ecosystem. Use the leaves where you might use mint, especially in tzatziki or to garnish a gin and tonic. 6. Sweet woodruff Once you identify sweet woodruff's star-shaped whorl of narrow oval leaves and tiny four-petalled white flowers, you'll spot it everywhere. Jekka uses the almond-scented leaves in salads, but you can dry them for a more intensely vanilla-like flavour and infuse them into drinks. They must be dried fast and thoroughly, though, and kept in an airtight container, or they can develop a dangerous toxin. 7. Meadowsweet Found in damp lowlands all over the UK, meadowsweet has a long history of medicinal use, and some people find the leaves smell medicinal, too. One of the most sacred herbs of the ancient druids, its name comes from mead, which the flowers were used to flavour. Using them in place of elderflower in elderflower 'champagne' brings out notes of hay, almond and vanilla. This is another herb not suitable for those with an aspirin allergy, though. Foraging tours in local forest have become a popular pastime with young people. Photograph by Felix Russel-Saw Where to go foraging in the UK Fat Hen: The Wild Cookery School, Cornwall Take a foraging 'stomp' along a coastal path before heading to The Gurnard's Head pub near Penzance for lunch and a lesson in turning the likes of alexanders and three-cornered leek into kimchi. Healing Weeds, Bristol Run by trainee herbalist Maria Fernandez Garcia, Healing Weeds offers foraging walks in Bristol's country parks and farms (finds include yarrow, meadowsweet or chickweed) as well as workshops on using flowers and herbs as remedies. The Sharpham Trust, Devon Wilderness psychotherapist Brigit-Anna McNeil hosts hosts wild herb foraging days in spring, summer and autumn, focused on their use as food and medicine. Expect to gather the likes of mugwort, wood avens and dandelions. Food by National Geographic Traveller (UK). To subscribe to National Geographic Traveller (UK) magazine click Published in Issue 27 (spring 2025) of(UK).To subscribe to(UK) magazine click here . (Available in select countries only).
Telegraph
18-03-2025
- General
- Telegraph
Grilled squid and bacon with Alexander salsa
Near me, Alexanders grow in abundance – they have a fragrant, celery-like flavour, similar to lovage – and every part of the plant, from the leaves to the bulbs, is edible. Historically, they were used for medicinal purposes, though not so much these days. If you're not into foraging, regular celery makes a great substitute. But if you do want to give it a go, be aware that Alexanders bear a slight resemblance to hemlock water dropwort – a highly poisonous plant. The two have distinct differences, but if you're unsure, it's best to take someone knowledgeable with you. Ingredients For the salsa 2 sticks of celery or 2 Alexander bulbs, finely chopped 1 shallot, finely chopped 1 green chilli, trimmed and finely chopped, seeds and all 2 tbsp chopped coriander 50ml extra-virgin olive oil zest of 1 lime, finely grated and juice of half For the squid 4 medium-sized squid, weighing about 400g each vegetable oil, to brush 8 thin rashers smoked streaky bacon couple of handfuls of rocket Method Step To make the salsa, bring a small pan of salted water to the boil, blanch 2 sticks of celery or 2 Alexander bulbs, finely chopped, for about 10 seconds then drain and refresh under cold water and drain again. Step In a bowl, mix together the celery with 1 finely chopped shallot, 1 trimmed and finely chopped green chilli, 2 tbsp chopped coriander, 50ml extra-virgin olive oil and both the zest and juice of 1 lime. Season well then set aside. Step Make a cut down the centre of each of the 4 medium-sized squid and open them out flat. Season the squid and lightly brush with vegetable oil. Step Carefully heat a griddle or cast-iron frying pan (or barbecue if you prefer) until smoking hot. To save time and if you have space you can use a second pan to cook the bacon. If you are barbecuing they should all fit on one. Step Cook 8 thin rashers smoked streaky bacon for 2-3 minutes on each side until crispy. As soon as the bacon is on, add the squid to the other pan or griddle. Or fry the squid once the bacon is done. Fry the squid for 1-2 minutes on each side, they will curl as they hit the heat.
