He produced the science fiction film THX 1138 — George Lucas's first movie — in 1971. 28 years later he supervised the re-editing of the science fiction film Supernova.

But now 82-year-old Francis Ford Coppola — who has also made a second fortune in the wine business — has an even grander vision. GQ reports: It is a film called Megalopolis, and Coppola has been trying to make it, intermittently, for more than 40 years. If I could summarize the plot for you in a concise way, I would, but I can't, because Coppola can't either. Ask him. "It's very simple," he'll say. "The premise of Megalopolis? Well, it's basically... I would ask you a question, first of all: Do you know much about utopia?"

The best I can do, after literally hours talking about it with him, is this: It's a love story that is also a philosophical investigation of the nature of man; it's set in New York, but a New York steeped in echoes of ancient Rome; its scale and ambition are vast enough that Coppola has estimated that it will cost $120 million to make. What he dreams about, he said, is creating something like It's a Wonderful Life — a movie everyone goes to see, once a year, forever. "On New Year's, instead of talking about the fact that you're going to give up carbohydrates, I'd like this one question to be discussed, which is: Is the society we live in the only one available to us? And discuss it."

Somehow, Megalopolis will provoke exactly this discussion, Coppola hopes. Annually....

[T]his is Coppola's plan. He is going to take $120 million of his own fortune, at 82 years of age, and make the damn movie himself.
The article describes it as the kind of "personal" movie that Coppola had wanted to make back when his studio had insisted he instead direct The Godfather. This, of course, is the paradox of Coppola's career: that for all his success, he has, to some extent, been waiting to make his own films, rather than someone else's, for practically his entire life.... "If you're going to make art, let it be personal. Let it be very personal to you."
Megalopolis "remains in development for now," reports Variety. "Coppola has not yet announced a production start date."

Italian winemakers have increasingly relied on migrant workers for the autumn harvest, but travel restrictions and soaring wage costs are pushing many to turn to machines. From a report: Last year's grape harvest was a harrowing scramble at Mirko Cappelli's Tuscan vineyard. With the Italian border closed because of the pandemic, the Eastern European workers he had come to rely on couldn't get into the country. The company he had contracted to supply grape pickers had no one to offer him. He ultimately found just enough workers to bring the grapes in on time. So, this year Mr. Cappelli made sure he wouldn't face the same problem: He spent â85,000, equivalent to $98,000, on a grape-harvesting machine. The coronavirus pandemic is pushing the wine industry toward automation.

Covid-related travel restrictions left severe shortages of agricultural workers last year, as Eastern Europeans and North Africans were unable to reach fields in Western Europe. Though the shortages have eased this year, the difficulty of finding workers has accelerated the shift, which was already under way across the agricultural sector. While harvests of some crops, like soybeans and corn, are already heavily automated, winemakers have been slower to make the switch. Vintners debate whether automated harvesting is more likely to damage grapes, which can affect the quality of the wine. The cost is a deterrent for many small farmers. Some European regions even ban machine harvesting.

For many vintners in Europe and the U.S., however, the difficulty of finding workers -- a problem they say had grown steadily for years but became acute during the pandemic -- has pushed them to take the robot plunge. It is a change that will outlast the pandemic and could shift longstanding migration patterns that bring tens of thousands of foreign workers to Italy, France and Spain for agricultural harvests each year. Ritano Baragli, president of Cantina Sociale colli Fiorentini Valvirgilio, a winemaker's group in Tuscany, said it has been getting harder to find pickers for several years, as locals increasingly shun the physically demanding, low-paid, short-term work while the demand for pickers has increased. But last year was the worst labor shortage of his half-century career in wine. Use of harvesting machines among the group's members increased 20% this year in response, he said.

Along with other optimizations to benefit the Steam Deck, AMD and Valve have been jointly working on CPU frequency/power scaling improvements to enhance the Steam Play gaming experience on modern AMD platforms running Linux. Phoronix reports: It's no secret that the ACPI CPUFreq driver code has at times been less than ideal on recent AMD processors with delivering less than expected performance/behavior with being slow to ramp up to a higher performance state or otherwise coming up short of disabling the power management functionality outright. AMD hasn't traditionally worked on the Linux CPU frequency scaling code as much as Intel does to their P-State scaling driver and other areas of power management at large. AMD is ramping up efforts in these areas including around the Linux scheduler given their recent hiring spree while it now looks like thanks to the Steam Deck there is renewed interest in better optimizing the CPU frequency scaling under Linux.

AMD and Valve have been working to improve the performance/power efficiency for modern AMD platforms running on Steam Play (Proton / Wine) and have spearheaded "[The ACPI CPUFreq driver] was not very performance/power efficiency for modern AMD platforms...a new CPU performance scaling design for AMD platform which has better performance per watt scaling on such as 3D game like Horizon Zero Dawn with VKD3D-Proton on Steam." AMD will be presenting more about this effort next month at XDC. It's quite possible this new effort is focused on ACPI CPPC support with the previously proposed AMD_CPUFreq. Back when Zen 2 launched in 2019, AMD did post patches for their new CPUFreq driver that leveraged ACPI Collaborative Processor Performance Controls but the driver was never mainlined nor any further iterations of the patches posted. When inquiring about that work a few times since then, AMD has always said it's been basically due to resource constraints that it wasn't a focus at that time. Upstream kernel developers also voiced their preference to seeing AMD work to improve the generic ACPI CPPC CPUFreq driver code rather than having another vendor-specific solution. It's also possible AMD has been working on better improvements around the now-default Schedutil governor for scheduler utilization data in making CPU frequency scaling decisions.

Dating app Bumble is opening up a restaurant in New York City where single folks can meet up for dates. Engadget reports: Bumble Brew is scheduled to open for breakfast service on July 24th. Lunch and dinner service will start at the Nolita spot in the coming weeks. Along with an 80-seat dining room, there will be a cocktail bar, patio dining and private dining space. The restaurant, which is decked out in the app's recognizable shade of yellow, can be used for events as well. It has an Italian-inspired menu with pickup and delivery options, and the music is primarily from female artists. The new venture builds on the Bumble Hive pop-up community spaces where people can hang out, eat and drink and meet others. Bumble Brew doesn't have a direct tie-in with the Bumble app, at least for now. Still, it's easy to imagine Bumble adding a reservation system that pops up when NYC users try to arrange a date.

The heat is expected to continue for several days in some parts of British Columbia, according to weather warnings from the government. From a report: Vancouverites were frying eggs on pans placed on their terraces. One man checked into an air-conditioned five-star hotel, after the five fans aimed at his bed at home and the seventh cold shower failed to bring relief. Lettuce plants shriveled in the Okanagan Valley, British Columbia's picturesque wine region. Flowers wilted. People wilted. The heat wave across western Canada has much of a country known for its sweater weather sweating. Canada broke a national heat record on Sunday when the temperature in a small town in British Columbia reached almost 116 degrees Fahrenheit, breaking an 84-year-old record by nearly 3 degrees, with dangerously hot weather expected to continue for several more days.

"This is a complete shock to a Canadian -- this feels like Las Vegas or India -- not Vancouver," said Chris Johnson, a criminal lawyer who on Monday was heading to an air-conditioned hotel room as temperatures inside his home reached 90 degrees Fahrenheit. Tying any one weather event to climate change requires extensive attribution analysis, but heat waves around the world are growing more frequent, longer-lasting and more dangerous, experts say. David Phillips, a senior climatologist at Environment Canada, a government agency, said the early timing of this one, its intensity and its duration, could all be attributable to rising global temperatures.

There is no such thing as a "safe" level of drinking, with increased consumption of alcohol associated with poorer brain health, according to a new study. CNN reports: In an observational study, which has not yet been peer-reviewed, researchers from the University of Oxford studied the relationship between the self-reported alcohol intake of some 25,000 people in the UK, and their brain scans. The researchers noted that drinking had an effect on the brain's gray matter -- regions in the brain that make up "important bits where information is processed," according to lead author Anya Topiwala, a senior clinical researcher at Oxford. "The more people drank, the less the volume of their gray matter," Topiwala said via email. "Brain volume reduces with age and more severely with dementia. Smaller brain volume also predicts worse performance on memory testing," she explained. "Whilst alcohol only made a small contribution to this (0.8%), it was a greater contribution than other 'modifiable' risk factors," she said, explaining that modifiable risk factors are "ones you can do something about, in contrast to aging."

The team also investigated whether certain drinking patterns, beverage types and other health conditions made a difference to the impact of alcohol on brain health. They found that there was no "safe" level of drinking -- meaning that consuming any amount of alcohol was worse than not drinking it. They also found no evidence that the type of drink -- such as wine, spirits or beer -- affected the harm done to the brain. However, certain characteristics, such as high blood pressure, obesity or binge-drinking, could put people at higher risk, researchers added.

The days of experts gathering in a sealed-off room to sip coffee and grade beans on their color, aroma and taste may be numbered. From a report: An Israeli company has developed a handheld device that is able to scan beans to determine their quality. The machine, powered by artificial intelligence, will need a human to input the quality parameters first, but after that, it will be able to classify coffee before it's even roasted. The company has completed a pilot program with Carcafe, the Colombian division of Volcafe, one of the world's largest coffee traders. A shift to computers would upend the traditional way coffee has been graded by humans, known as cupping. The well-paid and trained examiners, or Q graders, at the ICE Futures U.S. exchange in New York conduct the laborious task of determining the quality and value of the coffee beans received by the bourse. Trading houses and roasters also usually have their own graders.

Cupping is an involved process, not unlike that undertaken by wine sommeliers. Q graders weigh the coffee and grind it into a cup. They sniff the dry grounds, taking notes on the fragrance. Water heated to 200 degrees Fahrenheit (93 Celsius) is poured over the grounds and the graders smell the wet coffee. After 4 minutes, the crust that forms on top of the cup is broken and grounds and foam are removed. After waiting 15 minutes for the coffee to cool, and only then is the coffee slurped up in a spoon. "It's the human that establishes the sensorial part," said Oswaldo Aranha Neto, a coffee industry veteran who just joined Demetria as a board member. "You need to teach the robot what to do."

Zachary Horwitz never made it big on the Sunset Strip -- there was the uncredited part in Brad Pitt's "Fury" and a host of roles in low-budget thrillers and horror flicks. But federal charges suggest he had acting talent, duping several financial firms out of hundreds of millions of dollars and enabling him to live the Hollywood dream after all. From a report: That meant chartered flights and a $6 million mansion -- replete with wine cellar and home gym. Horwitz even included a bottle of Johnnie Walker Blue Label, which retails for more than $200, as a gift to investors along with his company's "annual report."

The claims are outlined in legal documents that U.S. prosecutors and the Securities and Exchange Commission released this week alleging Horwitz, 34, was running a massive Ponzi scheme. His scam: a made-up story that he had exclusive deals to sell films to Netflix and HBO. Dating back to 2014, the SEC said he raised a shocking $690 million in fraudulent funds. On Tuesday, Horwitz was arrested. Horwitz, who went by the screen name "Zach Avery," used fabricated contracts and fake emails to swindle at least five firms, according to the government. Investors were issued promissory notes through his firm 1inMM Capital to acquire the rights to movies that would be sold to Netflix and HBO for distribution in Latin America, Australia, New Zealand and other locations.

PolygamousRanchKid shares a report from Motherboard: In November 2019, twelve bottles of Chateau Petrus 2000 -- a rare and expensive red wine from Bordeaux, France -- hitched a ride to the International Space Station aboard a Northrop Grumman spacecraft. It was followed several months later by 320 snippets of grapevine, or canes, of Merlot and Cabernet Sauvignon. For a year, both viticultural products were exposed to the unique stress of the station's microgravity environment. On January 1st, the wine bottles and canes returned to earth aboard a SpaceX cargo vessel, and were hurried back to the Institute of Vine and Wine Science (ISVV) at the University of Bordeaux. Researchers have already begun analyzing the changes they underwent while in orbit, and during a press conference on Wednesday, revealed their preliminary findings. They had also, of course, tasted the wine.

To the surprise of researchers, all 320 vine snippets survived the stay in space. Some have since been replanted, and the results have been astounding. "They are developing much, much faster than the normal canes -- the ones that are coming back from space," said Dr. Michel Lebert, SCU's Chief Science Officer. The wine, to the delight of the experiment's organizers, also appears to have undergone significant changes. "With the one that had been in space, I would say the differences that I found most were with heightened floral characteristics," said Jane Ansen, a wine writer with a diploma in wine-tasting from ISVV. "I would probably say that the Petrus 2000 that had been on the ISS was maybe one, two, even three years further evolved that you would expect compared to the one that had remained on earth,"; she said.

"When the Earth environment is recreated in space, like on the ISS, the only parameter that changes from Earth is near-zero gravity," said Nicolas Gaume, CEO of Space Cargo Unlimited. "This exposes life on the ISS to immense stress." The researchers hypothesize that this stress, promoted by microgravity, expedited the natural aging process taking place in the wine bottles, and led the canes to develop a resiliency that is contributing to their rapid growth back on earth. If their theory is correct, the implications could be significant for a future in which climate change threatens to disrupt agricultural production. "If the vines find a way to evolve so that they are more naturally resistant to stress on Earth, then that opens very exciting possibilities for all of us," said Gaume.

Wine 6.0 has been released today and contains over 8,300 changes, according to its full release notes. Windows Central reports: The new release of version 6.0 has thousands of changes, but Wine's website highlights some of the biggest improvements: Core modules in PE format; Vulkan backend for WineD3D; DirectShow and Media Foundation support; and Text console redesign. The full release notes for Wine 6.0 explain that the core DLLs, which include NTDLL, KERNEL32, GDI32, and USER32 are now built in the Portable Executable (PE) format. As a result, people should see improvements for certain copy protection schemes.

The update also includes a new mechanism to associate a Unix library with the PE module. This change makes it so systems can call Unix libraries from PE when trying to perform a function that can't be handled by Win32 APIs. Wine 6.0 also includes an experimental Vulkan rendered that translates Direct3D shaders to SPIR-V shaders. In another change related to Direct3D, the Direct3D graphics card database now recognizes more graphics cards and includes updated driver versions.

"Behold the cakie: It has the crispiness of a cookie and the, well, 'cakiness' of a cake."

So says a triumphant blog post by Google Cloud's developer advocate and an applied AI Engineer for Google's Cloud AI. "We also made breakies, which were more like fluffy cookies, almost the consistency of a muffin" (or bread).

Food and Wine explains the project (in an article shared by Slashdot reader John Trumpian): Inspired by the pandemic-spawned spike in searches for baking, the team at Google Cloud "decided to dive a little deeper into the trend and try to understand the science behind what makes cookies crunchy, cake spongy and bread fluffy," according to a post on their blog. Then, once armed with that machine learning knowledge, they attempted to mix these attributes into what they bill as "two completely new baking recipes...."

[T]hese Google Cloud employees organized about 700 recipes covering cookies, cakes, and breads — standardizing measurements, isolating the key ingredients, and re-categorizing things like banana breads that aren't really "breads." Then, they fed them into a tool called "AutoML Tables" to create a machine learning model that was able to predict whether a recipe was a cookie, cake, or bread based on its ingredient amounts. ["If you've never tried AutoML Tables, it's a code-free way to build models from the type of data you'd find in a spreadsheet like numbers and categories — no data science background required," explains the blog post.]

Of course, recipes don't necessarily fit perfectly into one category. As Sara Robinson, who led the project, explained, a recipe might come back as 97 percent bread, 2 percent cake, and 1 percent cookie. So what if she asked the model to create its own recipe: something that's 50 percent cookie and 50 percent cake?

That's how the Cakie was born. And she was happily surprised by the results. "It is yummy," Robinson said. "And it strangely tastes like what I'd imagine would happen if I told a machine to make a cake cookie hybrid." Based on that success, she and colleague Dale Markowitz continued to tweak their model — which resulted in the Breakie.
"We should caveat that while our model gave us ingredients, it didn't spit out any baking directions, so we had to improvise those ourselves," the blog post explains. "And, we added chocolate chips and cinnamon for good measure." Robinson also built a prediction-making web app to help quickly experiment with different ingredient ratios.

They ultimately identified which ingredients were the biggest "signal" of cake-ness, cookie-ness, and bread-ness, concluding that "In our case, the amount of butter, sugar, yeast and egg in a recipe all seemed to be important indicators..."

An anonymous reader quotes a report from The Guardian: PhD in genetics might seem like an unusual requirement for the role of head chef. It makes more sense when the man running the kitchen is not just in charge of frying your chicken burger -- he created the meat himself. "This burger takes something between two to three days to grow," says Tomer Halevy as he chops red onions, iceberg lettuce and avocado. He proceeds to batter what appears to be a strip of raw chicken before dipping it in breadcrumbs. Halevy uses the word "grow" because chickens do not need to be slaughtered en masse to produce this type of meat. Cells taken from "source" chickens are cultured in a laboratory, creating potentially endless supplies of muscle and fat tissue. Some cells were removed from eggs, meaning the meat is from birds that were never even born. The result is the signature dish of a new venture in Israel, the Chicken, the world's first cultured meat restaurant experience. Still closed to the public owing to coronavirus restrictions, the eatery near Tel Aviv opened its doors to the Guardian for the first private visit by a journalist.

At the Chicken, bottles of red wine line the walls, black stools surround circular tables, and the warm glow of hanging bulbs lights the restaurant. The entire back wall is made of glass. Behind it is the production facility where lab-coated scientists wander around between large metal vats. It is petri-dish-to-table service. "The meat was made on the other side of the glass. That's true local production of meat," jokes Ido Savir, CEO of the restaurant's parent company, SuperMeat. The breaded patty is deep-fried in oil, before being placed on a sweet brioche bun, flavored by wasabi and chilli mayonnaise, with a side of sweet potato chips. Similar to many chicken burgers, it breaks and flakes when pulled apart and is extremely tender. It tastes, at least to this reporter, like a chicken burger.

Halevy, who also holds the role of head of product at SuperMeat, explains that muscle cells naturally contract when they are grown, making the fibers that result in the flakes of the burger that you would expect. While Halevy says he could make a recreation of a chicken breast -- with longer fibers and a dryer, denser bite -- one was not offered, and others in the industry have said a fillet is much harder to create outside the bird. For now, like others in the nascent industry, the start-up is focused on minced chicken. It is aiming to sell to meat companies that often reprocess chicken anyway, for example, into patties and nuggets. The report notes that SuperMeat cannot charge customers since there is no regulation around cultured meat in Israel. Those who try the product must also sign a waiver agreeing to "voluntarily assume any and all risks."

The industry is still very much in its infancy, but it was given a significant boost this week when Singapore became the first state to approve the sale of cultured meat.

An anonymous reader quotes a report from Motherboard: Decades before Twitter threads, Reddit forums, or Facebook groups, there was Usenet: an early-internet, pre-Web discussion system where one could start and join conversations much like today's message boards. Launched in 1980, Usenet is the creation of two Duke University students who wanted to communicate between decentralized, local servers -- and it's still active today. On Usenet, people talk about everything, from nanotech science to soap operas, wine, and UFOs. Jozef Jarosciak, a systems architect based in Ontario, had his first encounter with Usenet in 2000, when he found a full-time job in Canada thanks to a job posting there.

This week, Jarosciak uploaded some of the oldest Usenet posts available to the internet. Around 2.1 million posts from between February 1981 and June 1991 from Henry Spencer's UTZOO NetNews Archive are archived at the Usenet Archive for anyone to browse. This latest archive-dump is part of an even larger project by Jarosciak. He launched the Usenet Archive site last month, as a way to host groups in a way that'd be independent of Google Groups, which also holds archives of newsgroups like Usenet. It's currently archiving 317 million posts in 10,000 unique Usenet newsgroups, according to the site -- and Jarosciak estimates it'll eventually hold close to 1 billion posts.

Artem S. Tashkinov writes: Gizmodo Australia reports: On Thursday, users on 4chan posted what they claimed was the source code of Windows XP. Posting an image of a screenshot allegedly of the source code in front of Window's XP iconic Bliss background, one user wrote 'sooooo Windows XP Source code leaked'. Another Redditor helpfully has uploaded the code as a torrent, assisting in its spread. While there is no confirmation that this code is definitely Windows XP, independent researchers have begun to pick through the source code and believe it stands up to scrutiny.

The Windows XP source code is not the only code which might have leaked. A screenshot of the torrent files contains files and folders named, Xbox, Windows Research Kernel, MS DOS 6.0, Windows NT 3.5 and 4 source code, Windows Embedded and CE and many others. If true, that could spell a disaster for Microsoft because large chunks of Windows XP source code are still used in Windows 10, and as for Open Source, this leak could become a boom for Wine development because Microsoft is notorious for having a great number of internal APIs and various hacks in their APIs which make it difficult to reimplement them properly.

Can a daily drink or two lead to better health? For many years, the federal government's influential dietary guidelines implied as much, saying there was evidence that moderate drinking could lower the risk of heart disease and reduce mortality. But now a committee of scientists that is helping to update the latest edition of the Dietary Guidelines for Americans is taking a harder stance on alcohol. From a report: The committee said in a recent conference call that it plans to recommend that men and women who drink limit themselves to a single serving of wine, beer or liquor per day. Do not drink because you think it will make you healthier, the committee says: It won't. And it maintains that drinking less is generally better for health than drinking more. That message is a departure from previous guidelines, which since 1980 have defined "moderate" drinking as up to two drinks a day for men and one for women. Government agencies have also long defined a standard drink as 12 ounces of regular beer, five ounces of wine, or one and a half ounces of distilled spirits (40 percent alcohol), amounts often exceeded in Americans' typical "drink."

Between 1990 and 2010, many editions of the guidelines, which are updated every five years, discouraged heavy drinking and warned pregnant women and people with certain medical conditions not to drink. But they also noted that moderate drinking was linked to fewer heart attacks and lower mortality. The 2010 guidelines mentioned that moderate drinking may even "help to keep cognitive function intact with age." The new recommendation would be a victory for experts who have long questioned the health halo around moderate drinking. They say that studies showing it can protect health are deeply flawed, and that any potential cardiovascular benefits would be outweighed by the fact that alcohol is a leading preventable cause of cancer. According to the National Cancer Institute, even one drink a day increases the risk of breast, esophageal and oral cancer. The new advice is not yet final. The advisory panel is expected to include it in a report that it will release publicly in mid-July and submit to the Department of Agriculture and the Department of Health and Human Services. Those two agencies are scheduled to publish the official dietary guidelines later this year.

"A new study found low to moderate drinking may improve cognitive function for White middle-aged or older adults," reports CNN: The findings support prior research which found that, generally, one standard drink a day for women and two a day for men -- which is the US guidance -- appears to offer some cognitive benefits... "There is now a lot of observational evidence showing that light to moderate alcohol drinking is associated with better cognitive function and a lower risk of dementia compared with alcohol abstaining," said senior principal research scientist Kaarin Anstey, a director of the NHMRC Dementia Centre for Research Collaboration in Australia, who was not involved in the study...

The new study, published Monday in JAMA Network Open, analyzed data on nearly 20,000 participants from the University of Michigan's Health and Retirement Study, a longitudinal panel study that surveys a representative sample of Americans on a variety of health issues. Study participants, who were predominately white, female and a mean age of 62, were given cognitive tests starting in 1996 through 2008, and were surveyed every other year for approximately nine years. When compared with those who said they never drank, low to moderate drinking was associated with significantly higher cognition scores for mental status, word recall and vocabulary over time, as well as with lower rates of decline in each of those areas.
But before you get too excited, CNN has a "However..." paragraph: However, a major global study released last year found that no amount of liquor, wine or beer is safe for your overall health. It found that alcohol was the leading risk factor for disease and premature death in men and women between the ages of 15 and 49 worldwide in 2016, accounting for nearly one in 10 deaths... "What we know for sure is that drinking too much alcohol definitely harms the brain in a major way. What is less clear is whether or not low to moderate intake may be protective in certain people, or if total abstinence is the most sound advice," said neurologist Dr. Richard Isaacson, founder of the Alzheimer's Prevention Clinic at NewYork-Presbyterian and Weill Cornell Medical Center. "Based on conflicting studies, I don't think at this time we can know for sure whether none versus low to moderate consumption is best in each individual person..."

An anonymous reader quotes a report from Ars Technica: The U.S. Patent and Trademark Office erred by finding the term booking.com was too generic for trademark protection, the Supreme Court ruled on Tuesday. Trademark law prohibits anyone from registering generic terms that describe a class of products or services. Anyone can start a store company called "The Wine Company," but they can't use trademark law to stop others from using the same name. When the online travel giant Bookings Holdings sought to trademark its booking.com domain name almost a decade ago, the U.S. Patent and Trademark Office concluded that the same rule applied.

Booking Holdings challenged this decision in court. The company pointed to survey data showing that consumers associated the phrase "booking.com" with a specific website as opposed to a generic term for travel websites. Both the trial and appeals courts sided with booking.com, finding that booking.com was sufficiently distinctive to merit its own trademark -- even if the generic word "booking" couldn't be trademarked on its own. Trademark law declines to protect generic terms in an effort to promote competition. If a company could trademark a word like "booking" or "wine," it could interfere with competitors who want to accurately describe their products in the marketplace. That would give companies that trademark generic terms an unfair advantage.

But an opinion by Justice Ruth Bader Ginsburg (and joined by seven other justices) found that this wasn't a serious concern for dot-com trademarks. A company like Travelocity or Expedia might describe itself as "a booking website," but it would never describe itself as "a booking.com." Ginsburg notes that the rules of the domain-name system ensure that only one company can use a name like booking.com, so consumers are likely to understand that "booking.com" refers to a particular website -- it's not a generic term for booking websites in general.

An anonymous reader quotes a report from The Verge: Table grapes -- the kind for snacking -- were the most vulnerable among seven crops badly affected by smog, including: wine grapes, strawberries, walnuts, peaches, nectarines, and hay. The crops lost between 2 to 22 percent of their yields as a result of smog. The results show that dirty air comes at a significant economic cost to California, which raked in $50 billion for its agriculture in 2018. Grapes, the hardest hit by pollution, bring in the most money for the state after dairy. Every American's diet could be affected since California produces the most agriculture in the U.S. and supplies two-thirds of the country's fruit and nuts. Some are still losing up to 15 percent of their yields today, the researchers from the University of California at Irvine found in their paper published today in Nature Food.

There is some good news -- the state's efforts to limit pollution over the years did seem to boost the perennial crops -- indicating that future efforts to limit pollution can make a difference. Smog, or ground-level ozone pollution, creeps into the pores of the plants and essentially burns the cells that are trying to photosynthesize, Davis explained to The Verge. This type of pollution wreaks more havoc on plants than all other types of air pollutants combined, according to the U.S. Department of Agriculture. It's created when emissions from tailpipes and factories go through a chemical reaction under sunlight. California has some of the worst smog in the nation and is home to 10 of the 25 most polluted cities in the U.S., according to the American Lung Association's annual report. The scientists predict, however, that taking action on climate change will benefit crops -- since curbing pollution from tailpipes cuts down both greenhouse gases and air pollution. Plus, higher temperatures speed up the chemical reactions that create smog.

An anonymous reader quotes a report from Food & Wine Magazine: Fried rice is one of those dishes where the name practically tells you how to make it. But the key to cooking perfect fried rice is in the details: not just the ingredients but also the equipment and technique. Traditionally, the dish is made in a wok with chefs continually tossing the rice to avoid caramelization and burning. It led a lab at the Georgia Institute of Technology to wonder, is there an optimal way to cook fried rice? Turns out, yes, and the pros have pretty much nailed it -- though the researchers do have a suggestion. Published in the Journal of the Royal Society Interface, the study "The physics of tossing fried rice" delivers on what the title promises -- analyzing the technique of five professional chefs to better understand their cooking technique.

[The] research confirmed that handling a wok is tough business. In the technique used by professionals, "The key is using the stove rim as the fulcrum of [a] see-saw motion," according to the paper, resulting in the rice being tossed at a rapid 2.7 times per second. "We show that the wok is always contacting the stove and getting support from it so that the chef wouldn't have to lift it," Hungtang Ko, a PhD student in Mechanical Engineering at Georgia Tech, who co-authored the study, stated. "Most importantly, we show that the wok motions adopted by the chefs are really some sort of optimal [motion] for the rice grains to jump the farthest." And yet, after developing a mathematical model that successfully described the wok tossing process, Ko and co-author David Hu, the professor who runs the lab, came up with some potential improvements. "Tossing is a combination of two independent motions, a side to side motion and a see-saw motion, allowing rice grains to slide around the wok as well as to jump off the surface," the conclusion of the paper states. "We identify two critical parameters that chefs can vary: the frequency of tossing and the phase lag between the two motions applied. By filming professional chefs, we found that, at the frequency chosen by chefs, the phase difference performed is optimal for mixing. We suggest that future chefs increase the frequency of motion, which may enable rice to jump further, and promote cooling and mixing." Ko and Hu point out that 64.5 percent of Chinese restaurant chefs complain of shoulder pain, likely in part to all that wok work.

As a result, Ko believes his research might help "guide the design of robots that can mix granular materials efficiently and rapidly." He adds: "It also paves ways for designing assistive robotic devices that chefs can wear to reduce the burden from the arm muscles."

An anonymous organization called the Earnest Project is offering the chance to own DNA samples of a handful of world leaders and celebrities. The group claims it has surreptitiously collected items discarded by attendees of the 2018 World Economic Forum in Davos, Switzerland, that may contain their DNA. President Trump, French President Emmanuel Macron, German Chancellor Angela Merkel, and Elton John all attended the conference. From a report: The group has compiled these artifacts -- napkins, paper coffee cups, a glass parfait jar, cigarette butts, and other items -- in an online catalog it calls the "Davos Collection." Each has an estimated dollar value: A strand of human hair is listed at $1,200 to $3,000. A used breakfast fork has an estimated worth up to $36,500. And a wine glass is valued at up to $65,000. None of the items are identified with names, but it's assumed they come from the leaders or celebrities at the forum. The Earnest Project is planning to auction off the items to raise awareness about "surveillance capitalism," the practice of monetizing people's personal data. They fear that our genetic data could eventually end up in the hands of tech companies like Facebook and Google, which already harvest a lot of personal data.

"By collecting and selling vital and sensitive data harvested from the most powerful people on the planet, we hope to encourage a visceral reaction against surveillance capitalism among the elite," the Earnest Project told OneZero in an email. "We're all constantly depositing our DNA around us and on discarded items. Once you start paying attention, it's really quite easy to collect a target's DNA." Now that genetic testing is getting cheaper and companies are developing hand-held DNA sequencing devices, it's no longer a far-off possibility that someone could take your DNA, get it analyzed, and use it against you for blackmail, extortion, or discrimination. The Earnest Project had planned to hold the auction in New York on February 20 but is postponing the sale due to "unresolved legal issues," according to a statement emailed to OneZero.