felsiq

I know the states’ legal system is beyond fucked, but would that seriously be legal? Imagine crowdfunding a massive bet on “musk will not be assassinated in the next year”, it would give people a crazy amount of incentive to take the bet and then do something productive about it.

They mention early on how an instance going down (or not cooperating) breaks the current redirect system is a downside of activitypub, but how will that change with LOLA?

However it works, I’m excited to see what they come up with

No reference to CXMT’s memory that’s just starting to be sold in western markets now, I’m very curious if/how that’ll affect things. If corsair’s cxmt kit can hold pricing steady, let alone drop it, for a 2x16 6000MHz CL36 kit then it could be huge

Looks like I’ve gotten too spoiled with zsh, I guess that doesn’t work with bash. Doing it in two separate commands should work tho, ie firefox -p & and then disown

I’m not familiar with the -p flag on Firefox but in general, adding & to the end of your command backgrounds it and disown detaches it from your shell so it doesn’t close.

firefox -p &; disown should do what you’re looking for, if I’m understanding you right

It’s not harder to run, but the devs ime give it less attention and testing before release. Also undeclared required libraries are super common so the game just doesn’t start until you check the logs to find out what it’s missing.

I’d love to see more Linux builds, but only if they’re actually something the dev cares about rather than just ticking all the checkboxes in their game engine’s export menu and saying “fuck it we ball”

If you don’t want a playerctl dependency you can use a dbus library to check for mpris players manually, though it’s a little less readable

Not like I was going to burger king anyway but this is a solid reason not to

You can do it in mint but the easiest way to test it is probably just to try a live usb of a distro that runs a more recent kernel. Arch-based distros come to mind for that, so maybe try endeavourOS on a usb?

Same in Canada with Interac. I’d love to see some interop between these types of networks

Looks like some stormlight archive shit, I like it

Kobo does drm-free ebooks when the publisher allows it, so it’s on a case-by-case basis but I have got a lot of them drm free

I watched someone vibe code a curl request with grok and it spat out an api key in the configuration completely unprompted. It wasn’t an active one unfortunately (that would’ve been so funny) but I could totally see this happening

Did you use a heavily quantized version? Those models are much smaller than the state of the art ones to begin with, and if you chop their weights from float16 to float2 or something it reduces their capabilities a lot more

Yep, the OpenAI api and/or the ollama one work for this no problem in most projects. You just give it the address and port you want to connect to, and that port can be localhost, lan, another server on another network, whatever.

I don’t know if anyone reading this will ever have this problem (if you got this far without installing an adblocker, this is your wake up call - go get one now), but ctrl+W is the shortcut to kill a tab and that should work regardless site focus or popups

This really feels like it didn’t need an announcement

Called the blobfish

Copy of the article because I don’t respect Microsoft:

With finite natural resources and a growing demand for food, the world must find ways to overcome this challenge. One proposal comes from a Brazilian startup that will produce milk proteins without the need for cows.

Founded in 2023, Future Cow wants to transform the dairy market by using precision fermentation, a process that combines high technology, sustainability, and production efficiency.

“Our mission is to make milk without a cow,” summarizes Leonardo Vieira, the company’s co-founder and CEO. “Precision fermentation is a technology similar to that used in the production of beer or wine.”

The entrepreneur explains that the technology involves identifying the genetic sequence in the animal’s DNA that provides instructions for producing the milk protein. The sequence is then copied and encoded in a host, which can be a fungus, yeast, or bacterium. The host then multiplies in a fermentation tank with a calorie source for nutrition.

The result is a liquid that—after being filtered and dried—is transformed into the initially programmed milk proteins.

“These proteins serve as ingredients for the food and dairy industry, which can recombine the product to create various derivatives,” he explains.

The foodtech will use yeast as hosts to initially produce casein and whey protein, two of the main proteins found in milk. Casein is widely used in cheese and yogurt production, while whey is rich in protein and highly valued in the food supplement market.

There are also other proteins in milk, each with specific applications.

“One of them is lactoferrin, which is extremely difficult to produce using traditional methods,” says Vieira. “It takes 10,000 liters of milk to obtain just one kilo of this ingredient.”

#From the laboratory to the market

Future Cow began operating in the Supera Technology Park in Ribeirão Preto, São Paulo state. There, it produced the first grams of milk protein using precision fermentation. It was then selected to take part in the DeepTech Acceleration Program (PACE) of the Brazilian Center for Research in Energy and Materials (CNPEM) in Campinas.

It is now testing the scaling of the process, which is a critical stage for biotech companies.

“Ninety-five percent of biotechs fail when they leave a bench environment and go to a pilot plant or other relevant environment,” recalls Vieira. “We’re very optimistic that with the support of the CNPEM and the available infrastructure, we’ll achieve the scale-up we need for the next stage.”

The startup does not intend to replace animal milk entirely; rather, it wants to create complementary solutions for the industry.

“When precision fermentation began, it was all very black or white: the product was either animal or it wasn’t animal. Now, we see more hybrid models,” Vieira observes.

According to Vieira, executives from large dairies claim to already purchase all the available milk on the market. “They can’t increase production by 20% or 30% with just the traditional raw material,” he says. “If they can mix our ingredient with the animal product to create a hybrid product and increase the scale, it’ll be a significant gain,” he says.

Another relevant aspect is the decarbonization agenda of large companies.

“Even if precision fermentation doesn’t fully replace animal milk, a 10% or 20% reduction in the carbon footprint of large corporations in the food sector would already represent a considerable environmental impact,” Vieira continues.

#Brazilian potential

The sector for alternative proteins produced by precision fermentation is still in its early stages, but startups specializing in the segment are already emerging around the world.

“Each one follows a different technological route. There’s variation in the type of host [fungus, yeast, or bacteria] and in the target proteins,” says Vieira.

The entrepreneur points out that Brazil is in a privileged strategic position to lead the global market.

“Brazil is the only country in the world that has an abundance of water, sugar, and renewable energy, which are the three essential inputs for fermentation. It’s a unique opportunity for the country,” he points out. “With these characteristics, Brazil can take the lead in a strategic industry for the future of global food.”

Future Cow’s technical and economic analyses show that producing milk proteins on a 300,000-liter scale will be less expensive than traditional production methods. He points out that when precision fermentation reaches an industrial scale with lower costs, it will disrupt the market: “If Brazil only focuses on traditional agriculture at that point, we’ll be left behind.”

The researcher cites New Zealand as an example. The country has characteristics similar to Brazil’s, and a significant portion of its gross domestic product (GDP) comes from milk exports.

“They’ve already realized that the sector is going to change and are moving to avoid being left behind,” he comments. “I’ve been trying to alert the Brazilian government authorities to this potential.”

#Future prospects

Future Cow already has a functional strain and is now looking to increase production yields.

“The more the strain produces, the more the unit price falls. So we’re optimizing the fermentation processes,” Vieira asserts. The expectation is that the product will be ready and available for sale by the end of 2026.

Since the product is an ingredient, the company will not sell directly to the end consumer, but rather will act as a supplier to the food industry. This approach could facilitate the startup’s entry into the market.

Vieira explains, “As an ingredient, our product can be incorporated into existing products without facing a high entry barrier.”

The startup will initially market the proteins it has already developed before expanding to other varieties.

“Only after the first commercialization will we develop other proteins,” says the entrepreneur.

The company is preparing to take part in VivaTech, an innovation fair that will be held in Paris, France, in June.

“The technology already exists in other countries and at VivaTech we’ll be able to show that Brazil has it too,” says Vieira. “We can win over investors who realize that we can manufacture in Brazil and export to other locations. This kind of exposure abroad is uncommon for Brazilian companies.”

At the meeting, Future Cow aims to connect with the innovation ecosystem, raise awareness of the development of the technology in Brazil, and attract potential corporate partners. “We want to demonstrate that we’re developing alternative proteins and, with this, attract multinationals from the dairy sector to be our clients.”

#Scientific entrepreneurship

One aspect that Vieira highlights is the combination of skills at Future Cow. While he brings experience in business and entrepreneurship, his partner, Rosana Goldbeck, has a Ph.D. in food engineering from the State University of Campinas (UNICAMP) and has already studied meat cultivation in Brazil.

He says, “This mix is an important differentiator, as it brings together someone who understands business and someone who understands the technology.”

According to Vieira, this is one of the main barriers preventing more innovations from Brazilian universities from becoming commercial products: “Brazil produces a lot of science, has many scientific articles, but most of them don’t become businesses,” he laments. “There need to be more connections between the academic environment and entrepreneurship in Brazil.”

Provided by FAPESP