Latest news with #Interlagos
The Star
02-08-2025
- Business
- The Star
This robot uses Japanese tradition and AI for sashimi that lasts longer and is more humane
A Los Angeles-area startup is using artificial intelligence and robotics in an unlikely way: making sashimi and other fish dishes taste better, last longer and more humane. El Segundo, California-based Shinkei Systems wants to bring a traditional Japanese method of handling fish to fine dining in America, using technology to replace the labour-intensive process historically handled by practitioners on board ships. Investors have just bet millions that it will succeed. The company's AI-driven robot – called Poseidon – has been designed to do a traditional form of fish handling called ikejime in Japanese. It is a method of killing fish that enthusiasts say enhances flavour, texture and shelf life. Although fish processed in this way is found in some of the best restaurants in Japan, it hasn't been promoted in the US because it is generally too expensive. Automating the process will make it more readily available to Americans, said Saif Khawaja, the company's chief executive. "My end goal is that you're walking into your local grocery store and can buy fish that lasts three times as long, tastes better and is handled humanely," he said. The company raised US$22mil (RM 94.10mil) in a funding round last month, co-led by Founders Fund and Interlagos, bringing total funding to US$30mil (RM 128.32mil) since its inception. It has four Poseidons working on ships in the Pacific and Atlantic and hopes to have 10 more working in the coming year. The ikejime process involves taking live fish that has just been caught and quickly putting them out of their misery by killing them with a spike through the brain and cutting their gills. This stops the stress hormone and lactic acid buildup that can hurt flavor and texture when fish are left to asphyxiate. Although traditional practitioners sometimes add a step in which the spinal cord is destroyed, Poseidon just does the first steps of the ikejime technique. The method has remained largely artisanal even in Japan, where only some fishermen will make the effort to process batches of fish in this way to sell to specific sushi chefs who are obsessed with having the highest-quality ingredients. Even in Japan, the method "is still too labour-intensive to replicate at a high speed without damaging the fish," Khawaja said, adding that, "It's impractical and unsustainable for fishermen to adopt methods that require significant hands-on work," in the US. Shinkei says it also has a higher calling than just better-tasting fish. Khawaja said one of the motivations for developing the technology was to try to find a kinder, gentler way to kill fish than letting them die gasping for air. During childhood fishing trips with his father in the Red Sea, he remembers it being "very hard to watch" fish suffocating after they were caught. Poseidon is roughly refrigerator-sized and sits on fishing boat decks. — Courtesy Shinkei Systems/TNS While he was in graduate school at the University of Pennsylvania, Khawaja was moved by an essay that argued that fish suffer inhumane deaths because they cannot vocalise pain. He even once considered developing sensors to make fish's pain audible. Shinkei provides Poseidon machines to fishermen, who then sell fish processed through the machines back to Shinkei at a premium. Shinkei in turn sells the fish to restaurants and other retailers under its fish company Seremoni. Poseidon is roughly refrigerator-sized and sits on fishing boat decks. It processes fish within seconds of being caught. The fish is fed through an opening in the machine and into a small vinyl cavity. The machine then uses AI to identify what kind of fish it is and where exactly its brain and gills are. Fish emerge with a hole in the head and incisions near the gills before being placed in an ice slurry for blood drainage. Quickly killing the fish, bleeding it and chilling it without freezing leads to fish that is noticeably better, Khawaja said. "There's going to be a flavour profile difference and there's going to be texture profile difference," he said. The company chose Los Angeles for its headquarters and production because it has the right mix of potential employees as well as customers. It has the mechanical engineering talent as well as a major fishing fleet and lots of high-end restaurants. "The best mechanical engineering talent in the world, in my opinion, is in Southern California," said Seremoni co-founder Reed Ginsberg. The city is also a major health and consumer products hub as well as a trend setter for cutting-edge food fads. Chef Michael Cimarusti, co-owner of the Michelin starred Providence restaurant in Los Angeles, says he tries to buy local ikejime fish when he can because it preserves the quality and color. The fish preserved using ikejime look as if they "were just pulled from the water minutes ago," he said in an interview posted on YouTube by the American Fishing Tackle Co. Shinkei currently processes thousands of pounds weekly across operations in Washington, Central California and Massachusetts, with expansion to Alaska and the Gulf of Mexico planned this year. After feedback from fishermen that the bots took up too much deck space, the company developed "Block 2" robots that have roughly half the footprint while processing fish twice as fast. Currently, black cod and black sea bass processed through Poseidon are sold under Shinkei's brand Seremoni at retailers such as Happier Grocery and served at upscale restaurants including Atomix and Sushi Zo. This summer, the company plans to add salmon and red snapper to its offerings. – Los Angeles Times/Tribune News Service
Los Angeles Times
29-07-2025
- Business
- Los Angeles Times
This robot uses Japanese tradition and AI for sashimi that lasts longer and is more humane
A local startup is using artificial intelligence and robotics in an unlikely way: making sashimi and other fish dishes taste better, last longer and more humane. El Segundo-based Shinkei Systems wants to bring a traditional Japanese method of handling fish to fine dining in America, using technology to replace the labor-intensive process historically handled by practitioners on board ships. Investors have just bet millions that it will succeed. The company's AI-driven robot — called Poseidon — has been designed to do a traditional form of fish handling called ikejime in Japanese. It is a method of killing fish that enthusiasts say enhances flavor, texture and shelf life. Although fish processed in this way is found in some of the best restaurants in Japan, it hasn't been promoted in the U.S. because it is generally too expensive. Automating the process will make it more readily available to Americans, said Saif Khawaja, the company's chief executive. 'My end goal is that you're walking into your local grocery store and can buy fish that lasts three times as long, tastes better and is handled humanely,' he said. The company raised $22 million in a funding round last month, co-led by Founders Fund and Interlagos, bringing total funding to $30 million since its inception. It has four Poseidons working on ships in the Pacific and Atlantic and hopes to have 10 more working in the coming year. The ikejime process involves taking live fish that has just been caught and quickly putting them out of their misery by killing them with a spike through the brain and cutting their gills. This stops the stress hormone and lactic acid buildup that can hurt flavor and texture when fish are left to asphyxiate. Although traditional practitioners sometimes add a step in which the spinal cord is destroyed, Poseidon just does the first steps of the ikejime technique. The method has remained largely artisanal even in Japan, where only some fishermen will make the effort to process batches of fish in this way to sell to specific sushi chefs who are obsessed with having the highest-quality ingredients. Even in Japan, the method, 'is still too labor-intensive to replicate at a high speed without damaging the fish,' Khawaja said, adding that, 'It's impractical and unsustainable for fishermen to adopt methods that require significant hands-on work,' in the U.S. Shinkei says it also has a higher calling than just better-tasting fish. Khawaja said one of the motivations for developing the technology was to try to find a kinder, gentler way to kill fish than letting them die gasping for air. During childhood fishing trips with his father in the Red Sea, he remembers it being 'very hard to watch' fish suffocating after they were caught. While he was in graduate school at the University of Pennsylvania, Khawaja was moved by an essay that argued that fish suffer inhumane deaths because they cannot vocalize pain. He even once considered developing sensors to make fish's pain audible. Shinkei provides Poseidon machines to fishermen, who then sell fish processed through the machines back to Shinkei at a premium. Shinkei in turn sells the fish to restaurants and other retailers underits fish company Seremoni. Poseidon is roughly refrigerator-sized and sits on fishing boat decks. It processes fish within seconds of being caught. The fish is fed through an opening in the machine and into a small vinyl cavity. The machine then uses AI to identify what kind of fish it is and where exactly its brain and gills are. Fish emerge with a hole in the head and incisions near the gills before being placed in an ice slurry for blood drainage. Quickly killing the fish, bleeding it and chilling it without freezing leads to fish that is noticeably better, Khawaja said. 'There's going to be a flavor profile difference and there's going to be texture profile difference,' he said. The company chose Los Angeles for its headquarters and production because it has the right mix of potential employees as well as customers. It has the mechanical engineering talent as well as a major fishing fleet and lots of high-end restaurants. 'The best mechanical engineering talent in the world, in my opinion, is in Southern California,' said Seremoni co-founder Reed Ginsberg. The city is also a major health and consumer products hub as well as a trend setter for cutting-edge food fads. Chef Michael Cimarusti, co-owner of the Michelin starred Providence restaurant in Los Angeles, says he tries to buy local ikejime fish when he can because it preserves the quality and color. The fish preserved using ikejime look as if they 'were just pulled from the water minutes ago,' he said in an interview posted on YouTube by the American Fishing Tackle Co. Shinkei currently processes thousands of pounds weekly across operations in Washington, Central California and Massachusetts, with expansion to Alaska and the Gulf of Mexico planned this year. After feedback from fishermen that the bots took up too much deck space, the company is developing 'Block 2' robots this year that will have roughly half the footprint while processing fish twice as fast. Currently, black cod and black sea bass processed through Poseidon are sold under Shinkei's brand Seremoni at retailers such as Happier Grocery and served at upscale restaurants including Atomix and Sushi Zo. This summer, the company plans to add salmon and red snapper to its offerings.
Times of Oman
15-07-2025
- Automotive
- Times of Oman
Al Harthy's Team WRT battles to points finish in Sao Paulo
Muscat: Ahmad Al Harthy and Team WRT returned to the FIA World Endurance Championship points at Interlagos circuit in the Brazilian city of Sao Paulo on Sunday, after delivering a determined and tactically sharp performance in the Rolex 6 Hours of Sao Paulo – round five of the 2025 season. Driving alongside team-mates Valentino Rossi and Kelvin van der Linde, Al Harthy's Team WRT overcame a tough start to the Brazilian weekend to finish 10th in the LMGT3 class, securing a valuable championship point and finishing as the top BMW entry in the race. The Omani, proudly backed by OQ Group, Sohar International, Omantel, Oman LNG, BMW Oman, Oman Ministry of Culture, Sports and Youth, and Experience Oman, said it was a result earned through sheer execution, teamwork, and perseverance. 'I think it was a very strong race for us,' said Al Harthy. 'We managed to make up so many positions throughout the six hours and to finish with a championship point makes all the effort worth it. We know we're not the most competitive car at the moment but hopefully things can change quickly for Austin.' From the outset, the iconic 4.3km Interlagos circuit posed a challenge. Qualifying didn't go to plan, with Al Harthy narrowly missing out on a top-10 Hyperpole spot by just two-tenths of a second – placing the No.46 BMW M4 LMGT3 14th on the grid. Taking the start of the race, Al Harthy was squeezed down to 17th in the opening laps. But showing typical composure and racecraft, the Muscat-born driver clawed back to 13th by the end of the first hour after a smooth stint and early pit stop. From there, South African ace van der Linde and nine-time MotoGP World Champion Rossi played vital roles in pushing the team forward, with clean overtakes and a well-executed multi-stop strategy. The car rose as high as third overall in LMGT3, before slotting into the top six during mid-race shuffles. In his second stint, Al Harthy again showed consistency and pace, climbing into the top eight. As strategies unfolded, the Omani handed the car over to Rossi, who maintained track position before van der Linde took the final stint and brought the car home in 10th. 'We executed a perfect race, one of the best in terms of team performance,' Al Harthy added. 'That's something we're very proud of – all three drivers were consistent, and the team's pit strategy was flawless. It shows that when everything clicks, we can fight among the best.' After a tough outing at Le Mans and a hard-fought return to the points in Brazil, Al Harthy and Team WRT now look ahead with optimism to round six of the championship – the Lone Star Le Mans at the Circuit of the Americas in Austin, Texas, on 6th–7th September. Following the race, Al Harthy remains 14th in the LMGT3 Drivers' Championship with 22 points. 'It's always an honour to represent Oman on this stage,' he said. 'We've had ups and downs, but the team is strong, and I believe we can continue building from here.' Rolex 6 Hours of Sao Paolo LMGT3 race result: 1 Jose Maria Lopez / Clemens Schmid / Petru Umbrarescu(Akkodis ASP Team / Lexus RC F), 2 Charlie Eastwood / Tom Van Rompuy / Rui Andrade (TF Sport / Corvette Z06), 3 Eduardo Barrichello / Valentin Hasse Clot / Anthony McIntosh (Racing Spirit of Leman / Aston Martin Vantage AMR), 10 Ahmad Al Harthy / Valentino Rossi / Kelvin van der Linde (Team WRT / BMW M4). 2025 FIA WEC LMGT3 Driver standings (after round five): 1 Riccardo Pera / Richard Lietz / Ryan Hardwick, 89pts, 2 Alessio Rovera / Francois Heriau / Simon Mann, 76pts, 3 Ben Keating / Daniel Juncadella / Jonny Edgar, 66pts, 14 Ahmad Al Harthy / Valentino Rossi / Kelvin van der Linde, 22pts.
Yahoo
12-07-2025
- Automotive
- Yahoo
WEC São Paulo: Cadillac penalty shakes up starting grid for 6 Hours race
Cadillac has lost its front-row lock-out for this weekend's Interlagos round of the World Endurance Championship for an on-track infringement. Sébastien Bourdais, who ended up second in the Hyperpole session to Jota Cadillac team-mate Alex Lynn, has been docked one grid position for impeding another car. This occurred during the opening period of qualifying, after which the top 10 cars go through to the final shoot-out. Advertisement Bourdais in the #38 Cadillac V-Series.R LMDh was judged to have impeded the #93 Peugeot 9X8 2024 Le Mans Hypercar driven by Paul di Resta in Turn 12 during the 12-minute session at the Autodromo Jose Carlos Pace. #93 Peugeot Totalenergies Peugeot 9X8: Paul Di Resta, Mikkel Jensen #93 Peugeot Totalenergies Peugeot 9X8: Paul Di Resta, Mikkel Jensen The stewards concluded after reviewing video evidence that while Bourdais's actions were not deliberate, they still constituted the offence of impeding. 'The driver of #38 was in a position to move aside before the braking zone at Turn 12 and should have done so to allow #93 to pass,' they stated in the bulletin confirming the penalty. Advertisement The infringement was adjudged to be a breach of Appendix L of the FIA International Sporting Code. Jota and Cadillac have no right of appeal under the ISC. A loss of one grid position for Bourdais means that the factory Penske-run Porsche 963 LMDh qualified by Julien Andlauer will move up from third to start on the front row alongside Lynn. Bourdais will now line up on the grid alongside the #94 Peugeot in which Malthe Jakobsen, took fourth position in the times during the 10-minute Hyperpole session. It would have been a second consecutive front-row lock-out for Jota, Cadillac's factory representative in the WEC, following on from the Le Mans 24 Hours in June. Advertisement Lynn took pole position for the double points round of the WEC, while Earl Bamber claimed second position in the sister Caddy. The Briton's qualifying performance in Brazil means that he now has three Hypercar class positions in the WEC, the first coming at Fuji in Japan last September when the Cadillac factory programme as run by Chip Ganassi Racing. The Sao Paulo 6 Hours, round five of the 2025 WEC, begins at 11:30 local time on Sunday. Read Also: WEC São Paulo: Cadillac scores 1-2 qualifying lockout for Interlagos 6 Hours race To read more articles visit our website.
Times of Oman
09-07-2025
- Automotive
- Times of Oman
BMW M4 Racer Al Harthy Planning Successful Start To Second Half Of FIA WEC Season In Brazil
South America is the destination for Ahmad Al Harthy this week when the FIA World Endurance Championship resumes for round five of the season, the Rolex 6 Hours of Sao Paulo, which will take place this coming Sunday, 13th July. Oman's Al Harthy, who has been in tremendous form throughout the 2025 campaign along with Team WRT team-mates Valentino Rossi and Kelvin van der Linde, is very much hoping for a boost to the squad's fortunes in Brazil off the back off a frustrating non-finish in the 24 Hours of Le Mans. Well on course to challenge for the LMGT3 class win, a podium at least, during the championship's biggest race of the year just three weeks ago, a luckless electrical issue forced retirement of the rapid No.46 BMW M4 LMGT3 part way through the twice-round-the-clock French encounter. Al Harthy, supported by prestigious partners OQ Group, Sohar International, Omantel, Oman LNG, BMW Oman, Oman Ministry of Culture, Sports and Youth and Experience Oman, is hungrier than ever to be back on the FIA WEC podium and will be working as hard as possible to achieve that aim. During last year's visit to Interlagos, the Omani's maiden trip to the Brazilian venue, he and then team-mates Rossi and Maxime Martin achieved a strong top five result from 12th on the grid, almost snatching fourth – less than a second shy at the chequered flag after six intense hours of action. As has been a hallmark of Al Harthy's endurance racing career to-date, his opening stint in last year's Rolex 6 Hours of Sao Paulo was immensely impressive. Gaining no fewer than six places during the first hour of action, this set the scene for the pleasing result on his Interlagos debut. His second stint was equally strong with fantastic speed, racecraft and overtaking skills on show for all to witness. This time around, Oman's number one racing driver is hoping for more still as the team strives to begin the second half of the FIA World Endurance Championship season on the front foot, and climb back up the LMGT3 points table. Competition, as always in FIA WEC, will be fierce in Brazil with 18 cars entered in LMGT3 alone and a combined grid of 36 entries expected including those from the Hypercar class. Going into the event Al Harthy, Rossi and van der Linde are 12th in the LMGT3 driver standings with a season-best finish of second place from round two at Imola in Italy. Ahmad Al Harthy: 'I can't wait to be back in Brazil this week for my second attempt at the Rolex 6 Hours of Sao Paulo, we had a great weekend last year and the top five result from 12th on the grid was a satisfying result on my first ever visit to the track. We're all determined, every single member of the team, to be in a position to challenge for the podium on Sunday and that will be our focus with our preparation. 'Everyone was obviously very disappointed we had to retire the car at Le Mans, but the strength of the performance we showed before then – the pace, the strategy and our individual performances as well – gave us a lot to take away and be very positive about. We're aiming to put all we learned and that experience into practice and hit back as strongly as we can in Sao Paolo.' The first two free practice sessions at Interlagos will take place on Friday, 11th July, with the third session following on Saturday, 12th July, ahead of LMGT3 qualifying at 14.45 Sao Paolo time. The Hyperpole session is immediately after opening qualifying at 15.05 local time. On Sunday, 13th July, the Rolex 6 Hours of Sao Paolo will get underway at 11.30 local time. 2025 FIA WEC LMGT3 Driver Standings (after Rd4): 1st Riccardo Pera / Ryan Hardwick / Richard Leitz, 81pts 2nd Alessio Rovera / Francois Heriau / Simon Mann, 76pts 3rd Ben Keating / Daniel Juncadella / Jonny Edgar, 60pts 12th Ahmad Al Harthy / Valentino Rossi / Kelvin van der Linde, 21pts 2025 FIA WEC LMGT3 Team Standings (after Rd4): 1st Manthey 1ST Phorm (Porsche 911), 81pts 2nd Vista AF Corse (Ferrari 296), 76pts 3rd TF Sport (Corvette Z06), 60pts 12th Team WRT (BMW M4 LMGT3), 21pts
